Dinner
Zucchini Potato Soup
A velvety blended soup of zucchini and potato cooked in a mild vegetable stock, then stirred smooth with a little lactose-free cottage cheese and fresh herbs. It is deliberately plain, warm, and easy to spoon up.
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Ingredients
- 450 g zucchini
- 250 g potatoes
- 650 ml mild vegetable stock without onion or garlic
- 1 tsp rapeseed oil
- 80 g lactose-free cottage cheese
- 2 tbsp chopped parsley or dill
- 1 pinch salt
Method
- Peel or trim the zucchini 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 20 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
The vegetables are softened in just a teaspoon of oil without browning, and the stock is chosen without onion or garlic. Zucchini and potato are among the mildest vegetables, and the finished soup carries no spice or acid.
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
- Read the label on stocks and bouillons, as many hide onion, garlic, or acidifiers.
- Blend the soup fully smooth so it feels light and easy to digest.
- Serve warm rather than piping hot.
