Summary

Ingredients

• 2 small potatoes, peeled and diced
• 1 tuber fennel, cleaned and diced
• 4 cherry tomato (s), quartered
• 1 ½ dl vegetable stock
• 1 dl skimmed milk
• cheese, grated
• salt and pepper
• oil

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Instructions

1. Sweat the potatoes and fennel briefly in a little oil, then add the cherry tomatoes. Fry briefly and then deglaze with the vegetable stock. Cook for about 10 minutes and then add the milk. Continue cooking until the potatoes and fennel are cooked through. Season to taste with salt and pepper.
2. If you like, you can sprinkle some grated cheese over it and briefly gratinate the soup in the oven.