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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
Prep Time 10 minutes
Cook time 25 minutes
Total Time 35 minutes
Servings 4
Ingredients
- 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)
Instructions
-
Peel and dice the potato.
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Chop the shallot, garlic and chives.
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Heat the olive oil in a large pan, add the zucchini, potato, shallot and garlic and fry for 5 mins until softened.
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Season with salt and add the vegetable stock. Bring to a boil.
-
Cover and let simmer for about 15 minutes or until the potato is tender.
-
Purée the soup with a blender until smooth.
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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.