Lunch
Fennel Potato Cream Soup
A velvety soup of fennel and potato, blended smooth and kept deliberately mild. The vegetables are softened without browning and simmered in a gentle stock, then finished with a little lactose-free cream. Warm and low-acid, it makes an easy lunch.
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Ingredients
- 350 g fennel bulb
- 300 g potatoes
- 650 ml mild vegetable stock without onion or garlic
- 1 tsp rapeseed oil
- 80 ml lactose-free cooking cream
- 2 tbsp chopped parsley or dill
- 1 pinch salt
Method
- Peel or trim the fennel bulb 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.
- Stir in the cream, blend until smooth and heat briefly.
- Season lightly, finish with herbs and serve warm.
Why this recipe is gentle
It uses a stock made without onion or garlic and skips tomato, citrus and spice entirely. Fennel and potato are simmered until soft and pureed, so the soup is smooth and lower-fat 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
- Store-bought stocks often hide onion, garlic or acidifiers. Read the label or use a plain homemade one.
- Serve the soup warm rather than piping hot.
- Blend it fully smooth so the fennel is easy to digest.
