Low histamine zucchini soup
diced green zucchini (about 2 cups)
tbsp (15 ml)
cups (500 ml)
Coconut cream or milk (optional)
Peel and dice the potato.
Chop the shallot, garlic and chives.
Heat the olive oil in a large pan, add the zucchini, potato, shallot and garlic and fry for 5 mins until softened.
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.
Finish with 1 tablespoon of coconut cream and sprinkle with chopped chives (optional)