Ingredients

The following ingredients have 8 Servings
  • 1 teaspoon extra-virgin olive oil or butter
  • ½ cup coarsely chopped fennel bulb
  • 1 medium celery stalk, (coarsely chopped)
  • 2 tablespoons grated peeled fresh ginger, (plus more as needed)
  • 6 cups Nourishing Vegetable Broth, (from the book or use our Low FODMAP Vegetable Broth)
  • 6 medium carrots, (peeled and coarsely chopped)
  • 2 medium yellow potatoes, (coarsely chopped)
  • 1/4 teaspoon freshly ground black pepper (plus more as needed)
  • ¼ teaspoon salt (plus more as needed (optional))
  • 1/2 cup vegan yogurt, (optional)

Instruction

  • In a large pot, heat the oil over medium-high heat. Add the fennel and celery, and sauté for 5 minutes, or until softened. Reduce the heat to medium. Add the ginger, and cook, stirring constantly, for 2 minutes.
  • Add the broth, carrots, potatoes, pepper, and salt (if using). Bring to a boil. Cover, reduce the heat to a simmer, and cook for 15 to 20 minutes, or until the potatoes and carrots are fork-tender.
  • Using an immersion blender or a food processor, purée the soup. Taste, and season with more grated ginger, salt, or pepper, if desired. Serve with extra pepper and a dollop of yogurt (if using) on top.