This soup has got me through the worst of heartburn times and I’ve just adapted it to be low-FODMAP friendly. You’ll need: 1 knob of butter 2 bags of baby watercress (keep a few sprigs aside for decoration, if you wish) 1 pint of Lactofree milk 4 green stalks of spring onions, chopped (not the white bits please) 1 desertspoon of gluten free plain flour/rice flour Salt and pepper (I like to add a generous amount of pepper to this soup, not sure if that’s FODMAP diet friendly though) A drizzle of lacto-free cream Melt the butter in a large saucepan that has a lid. Chop the stalks of the spring onions as these are the only part of the onion that will make your gut happy. Throw the onion in and stir, then add the watercress (chopping watercress is optional, it does help with the blend later on) and turn the heat down looooow. Pop the lid on for 10 mins. Once everything is nice and wilted take the pan off the heat, stir in the flour, salt and pepper and then warm over the heat. In another pan, or microwave, heat the milk and then add to the watercress. Gently simmer, don’t let it boil, bad things happen. Leave on a low simmer for 15 mins until thickened and then blend into a smooth soup. Just before serving add a drizzle of cream and if you want to be fancy you can keep aside a little piece of watercress for each bowl. I went for fancy, what with this soup being photographed and all.