glutenfrei

Potato, bell pepper, and ginger soup

This super creamy, low-histamine potato, bell pepper, and ginger soup is perfect for cold days – or when you fancy a little change – because this combination is simply delicious!

This recipe is

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

Preparation time

20 minutes

Ingredients for 2 servings

  • 8 potatoes
  • 1 bell pepper
  • 1 thumb-sized piece of ginger (1)
  • 1/4 bunch of lovage
  • 1/4 bunch of parsley
  • 1 pinch of moringa salt
  • Rock salt
  • 150 g gluten-free oat cream cheese (1)
  • 400 ml water

preparation

  • Peel the potatoes, cut them into small pieces and cook for about 10 minutes.
  • Remove the seeds and quarter the bell peppers, finely grate the ginger (1) and then simmer everything together for about 5 more minutes.
  • Add the fresh parsley, lovage, salt and the gluten-free oat cream cheese (1) and blend.
  • Garnish with some fresh parsley and gluten-free oat cream cheese (1).

Our HistaFood tip

You can serve our organic whole-grain bread with it.

Prepared with

=== PRODUCT LIST PRODUCTS ===

 

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

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