Red vegetable soup

This low-histamine red vegetable soup conjures up a wonderful color on the plate.
Easy and quick to prepare. Delicious!

This recipe is

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

Preparation time

15 minutes

Ingredients for 2 servings

• 1/2 Hokkaido pumpkin
• 1 bell pepper
• 2 beetroots (pre-cooked if tolerated)
• 1 onion (1)
• 2 cloves of garlic (1)
• 2 tbsp acerola juice
• 1 stalk of sage
• 2 tbsp olive oil for cooking
• Salt
• 1 liter of water

preparation

• Sauté the finely chopped onion (1) and garlic (1) in a pot with oil, cut the Hokkaido and bell pepper into small pieces and add.
• Pour boiling water over it and simmer for a good 10 minutes with the lid closed.
• Add the beetroot, season with acerola juice and salt, and purée.
• Arrange everything on a plate and enjoy with a touch of fresh sage.

Our HistaFood tip

For a low-fructose version, simply omit the onion (1), the garlic (1), and the beetroot. Our organic multigrain bread goes perfectly with this.

Our recommendations

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