fructosearm

Potato and fennel cream soup

Fennel isn't just delicious raw in salads, it's also perfect as a soup vegetable! Here's a recipe for a low-histamine and vegan creamy potato and fennel soup. Quick to prepare and simply delicious. Enjoy!

This recipe is

  • vegan
  • Suitable for a low-histamine diet
  • Suitable for a low-fructose diet
  • gluten-free
  • lactose-free

Preparation time

20 minutes

Ingredients for 2 servings

  • 6 potatoes
  • 1/2 fennel
  • 3 stalks of lovage
  • 1 oat cream, gluten-free (1)
  • 1 tsp salt
  • approximately 0.75 liters of water
Recipe

preparation

  • Peel the potatoes, then cut them into small pieces together with the fennel.
  • Boil in a pot of water for about 15 minutes.
  • Then blend with gluten-free oat cream (1) and lovage and season with salt.
  • Arrange everything on a plate and garnish with fennel greens.

Our HistaFood tip

You can also enjoy a slice of organic whole-grain bread with this soup.

Prepared with

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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