glutenfrei

Potato, parsley, and bell pepper soup

This super creamy, low-histamine potato, parsley, and bell pepper soup is super healthy and 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 onion (1)
  • 1 clove of garlic (1)
  • 1/2 tsp sweet paprika powder
  • 1/2 bunch of parsley
  • Rock salt
  • 1 tsp HistaFood Organic Vegetable Broth
  • 400ml water
Recipe

preparation

  • Peel the potatoes, cut them into small pieces and cook for about 10 minutes.
  • Remove the seeds from the bell peppers, quarter them, and simmer them together with the onion and garlic for about 5 more minutes.
  • Add the fresh parsley, salt, paprika powder, and organic vegetable broth and purée. Garnish with a little more fresh parsley.

Our HistaFood tip

Perfect for hot summer evenings! This soup is also delicious cold. Simply refrigerate for 1-2 hours after cooking and enjoy. It pairs wonderfully with our organic whole-grain bread .

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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