Lunch
Carrot Potato Cream Soup
A velvety soup that is deliberately mild. Carrots and potatoes simmer in a gentle stock, then blend into a smooth, warming bowl finished with a little parsley or dill.
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Ingredients
- 350 g carrots
- 250 g potatoes
- 650 ml mild vegetable stock without onion or garlic
- 1 tsp rapeseed oil
- 2 tbsp chopped parsley or dill
- 1 pinch salt
Method
- Peel or trim the carrots and potatoes, then cut into even cubes.
- Warm the oil gently in a saucepan and soften the vegetables for two minutes without browning.
- Add the mild stock, cover and cook for about 22 minutes until tender.
- Blend until smooth and loosen with a little warm water if needed.
- Season lightly, finish with herbs and serve warm.
Why this recipe is gentle
The vegetables are softened without browning and cooked in a stock made without onion or garlic, so there is no sharpness or added acid. Blending makes it easy to eat, with just a teaspoon of oil.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Check the stock label, as many contain onion, garlic or acidifiers.
- Loosen the soup with a little warm water rather than adding cream for richness.
- Serve it warm rather than very hot.
