fructosearm

Black salsify cream soup with wild salmon

Salsify is considered a great prebiotic and can actively support your gut health. This vegan salsify cream soup with wild salmon is super creamy, with a slightly acidic finish. Guaranteed delicious!

This recipe is

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

Preparation time

25 minutes

Ingredients for 2 servings

  • 8 potatoes
  • 2 black salsify
  • 4 tablespoons acerola juice
  • 200 ml gluten-free oat cream (1)
  • 1 tsp rock salt
  • 1 handful of cress
  • 1 Wild Salmon (Frozen)
  • 1.5 liters of water
  • Olive oil
Recipe

preparation

  • Peel and chop the potatoes and salsify (wearing gloves), then cook them together in 1 liter of water for about 20 minutes.
  • Then drain off some water and add the cream and a little acerola juice, season with salt and puree.
  • Meanwhile, take the wild salmon out of the freezer, rinse it under cold water, cut it into small pieces and fry it in a pan with olive oil.
  • Arrange everything on a plate and garnish with cress and salt.

Our HistaFood tip

You can also use frozen cod instead of salmon. Organic whole-grain bread goes perfectly 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.

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