Low histamine zucchini soup

Zucchinis are so versatile and I use them in a lot of my low-histamine recipes. Soups are filled with nutrients, and easy to freeze so it’s a good option when you don’t know what to cook.


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Low histamine zucchini soup

Course Tags Soup
Prep Time 10 minutes
Cook time 25 minutes
Total Time 35 minutes
Servings 4


  • 1 large diced green zucchini (about 2 cups)
  • 1 small potato
  • 1 shallot
  • 1 small clove garlic
  • 1 tbsp (15 ml) olive oil
  • 2 cups (500 ml) vegetable stock
  • Coconut cream or milk (optional)
  • Salt
  • Chives (optional)


  1. Peel and dice the potato.
  2. Chop the shallot, garlic and chives.

  3. Heat the olive oil in a large pan, add the zucchini, potato, shallot and garlic and fry for 5 mins until softened.
  4. Season with salt and add the vegetable stock. Bring to a boil.
  5. Cover and let simmer for about 15 minutes or until the potato is tender.
  6. Purée the soup with a blender until smooth.
  7. Finish with 1 tablespoon of coconut cream and sprinkle with chopped chives (optional)

Benefits/Side notes :

Olive oil contains large amounts of antioxidants, is anti-inflammatory and anti-cancer
Shallots are highly anti-inflammatory
Garlic is highly anti-inflammatory
Chives have mast cell stabilising properties and are anti-histamine
Zucchinis are antihistamine and anti-inflammatory
Coconut cream is dairy/lactose free.