Vegan potato and leek soup

What could be better than a warming soup during the cold season? Here's a low-histamine recipe for you: Potato and Leek Soup  

This recipe is   

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

Preparation time   

30 minutes  

Ingredients for 3-4 people  

• 1 onion (1)  
• ½ leek (1)  
• 2 parsnips  
• 800 g potatoes (floury)  

• 1 tbsp olive oil for cooking  
• 900 ml HistaFood Organic Vegetable Broth  
• Some fresh parsley  
• 150 ml gluten-free oat cream (1)  
• Salt  
• HistaFood Organic Asian Sauce

preparation  

• Peel the potatoes and cut them into cubes.  
• Wash, trim, and finely slice the leek into rings.  
• Peel and dice the onion.  
• Peel the parsnip and cut it into thin slices.  
• Heat olive oil in a pot and briefly fry the onions in it.  
• Add the remaining vegetables, sauté briefly, and deglaze with 900ml of HistaFood organic vegetable broth.  
• Bring to a boil and then reduce the heat  
• Let it simmer until the vegetables are cooked.  
• Meanwhile, wash and finely chop the parsley.  
• Remove the pot from the heat and purée the soup with an immersion blender.  
• Stir in gluten-free oat cream (1).  
• Arrange with parsley, a little gluten-free oat cream (1) and the HistaFood organic Asian sauce and serve.  

Our HistaFood tip  

Instead of leeks, you can also use other low-histamine vegetables such as white cabbage, zucchini, or carrots. Our HistaFood Organic Seeded Bread goes well with this.

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.