Creamy Fennel-Potato Soup

This is a wonderful low FODMAP Soup recipe. This soup does not use the usual milk or cream. The potatoes alone provide a creamy base complemented with a slight anise flavor from the fennel. Usually this recipe requires onions and garlic also. But to replace the onions I added some low FODMAP friendly scallion greens for the garnish.

Potato-Fennel Soup

Creamy Fennel-Potato Soup

The potato adds a creamy base complemented with a hint of anise flavor from the fennel.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 4
Course: Soup
Cuisine: French
Calories: 277
Ingredients Equipment Method

Ingredients
  

  • 1.5 pounds yukon potatoes 3-4 potatoes cubed
  • 1 large fennel bulb
  • 2 Tbsp olive oil
  • 2 C plant based milk cashew, oat or almond
  • 2 C vegetable broth
  • 2 stems scallions (greens only)
  • 1/2 tsp salt
  • 1/4 tsp black pepper- freshly ground

Equipment

  • Soup Pot, Blender

Method
 

  1. In a large pot add olive oil, salt and pepper and fennel
    Saute for 10 minutes.
  2. Add the cubed potatoes with skin and the broth.
    Simmer for 30 minutes
  3. Add the plant milk and let the mixture cool.
  4. Once cooled, blend the mixture in a blender until creamy
    Add more water or vegetable broth as needed. if the soup is too thick.
  5. Heat soup .
    Garnish soup with scallion greens and serve hot.