Paprika and turmeric soup

This low-histamine bell pepper and turmeric soup has a wonderfully frothy and creamy consistency – and warms you from the inside out.

This recipe is

• vegan
• Suitable for a low-histamine diet
• gluten-free
• lactose-free

Preparation time

15 minutes

Ingredients for 2 servings

• 10 small yellow-orange pointed peppers (or 2 large peppers)
• 4 potatoes
• 1/2 tsp turmeric powder
• 1 onion (1)
• 1 small piece of ginger (1)
• 2 cloves of garlic (1)
• 650 ml water
• Olive oil
• 2 sprigs of parsley
• Sweet paprika powder
• HistaFood Organic Herb Salt

preparation

• Briefly fry finely chopped ginger (1), garlic (1) and onion (1) in a pot with oil.
• Meanwhile, peel the potatoes and cut them into small pieces.
• Remove the seeds from the bell peppers and chop them into small pieces, then briefly sauté everything together and deglaze with water.
• Simmer for about 10 minutes. Then season with organic herb salt , paprika powder and turmeric, and purée.
• Arrange on a plate and garnish with a little paprika powder and fresh parsley.

Our HistaFood tip

Ourorganic whole-grain bread goes perfectly with the soup.

Prepared with

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.