Chestnut cream soup

This low-histamine chestnut cream soup is the perfect dish for cold days – easy and quick to prepare.

This recipe is

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

Preparation time

30 minutes

Ingredients for 2 servings

• 10 chestnuts
• 3 potatoes
• 1 carrot
• 1/4 celery
• 1/2 onion (1)
• 200 ml gluten-free oat cream (1)
• 1 liter of water
• HistaFood Organic Herb Salt
• Some watercress
• 1 tsp fennel seeds
• 2-3 juniper berries

preparation

• Simmer the potatoes (whole), carrot, celery and onion (1) in about 1 liter of water for 20 minutes to make a vegetable broth.
• Meanwhile, cut open the chestnuts and cook them in the oven at 180 degrees for 20 minutes.
• Strain the vegetables, add the potatoes and chestnuts to the pot, purée with the vegetable broth and refine with gluten-free oat cream (1), organic herb salt and crushed spices.
• Adding some watercress not only looks good, but also has proven histamine-lowering and mast cell-stabilizing properties.

Our HistaFood tip

You can also enjoy our organic whole-grain bread with it.

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.