glutenfrei
Chestnut and celery soup
This super creamy chestnut and celery soup tastes so delicious – and is perfect as a starter for a low-histamine Christmas menu.
This recipe is
- Suitable for a low-histamine diet
- gluten-free
- lactose-free
- vegan
Preparation time
30 minutes
Ingredients for 2 people
- 100 g celeriac
- 120g potatoes (approx. 2 pieces)
- 1 medium onion (1)
- 150 g chestnuts
- 2 tbsp olive oil for cooking
- ½ tbsp HistaFood Organic Vegetable Broth
- 2-3 sprigs of parsley
- 50 ml gluten-free oat cream (1)
- Salt
preparation
- Wash, peel, and dice the celeriac and potatoes.
- Peel the onion (1) and cut it into small cubes.
- Heat the olive oil for frying in a pan.
- Saute potato, celery and onion (1) in it
- Slice the chestnuts into thin slices and add ¾ of them to the pan.
- Sauté everything together again, stirring constantly.
- Deglaze with approx. 500ml water and ½ tbsp HistaFood organic vegetable broth.
- Bring to a boil, then reduce the heat to low.
- Let it simmer for about 10 minutes.
- Add gluten-free oat cream (1) and blend everything finely with a hand blender.
- Fry the remaining chestnuts in a pan with a little olive oil.
- Season with salt and serve with fresh, finely chopped parsley and the chestnuts.
Our HistaFood tip
You can serve freshly toasted HistaFood organic whole grain bread with the soup.
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.