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
Course: Soup
Cuisine: French
Keyword: gluten-free, lactose free, low fodmap, nut free, vegan
Servings: 4
Calories: 277kcal

Equipment

  • Soup Pot, Blender

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

Instructions

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

Nutrition

Serving: 12oz | Calories: 277kcal | Carbohydrates: 53g | Protein: -17g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Fiber: 9g | Sugar: 8g
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