Vegan pointed cabbage soup

When the days get colder, there's almost nothing more delicious than a warming soup. Today's menu features a low-histamine pointed cabbage soup. You absolutely must try it!

This recipe is   

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

Preparation time  

30 minutes  

Ingredients for 1 person  

• 250 g potatoes  
• 400 g pointed cabbage  
• 1 onion (1)  
• 1 tbsp olive oil for cooking  

• 600 ml HistaFood Organic Vegetable Broth  
• 50 g gluten-free oat cream cheese (1)  
• Some fresh parsley  
• Salt  
• A little caraway  

preparation   

• Wash, peel and dice the potatoes.  
• Wash, clean, and thinly slice the pointed cabbage.  
• Peel and dice the onion.  
• Heat olive oil in a pot and sear the vegetables in it.  
• Deglaze with 600 ml of HistaFood organic vegetable broth and simmer until the vegetables are cooked until soft.  
• Finely purée the vegetables and season with salt and caraway seeds.  
• Serve in a soup bowl with gluten-free oat cream cheese (1) and chopped parsley.  

Our HistaFood tip  

A slice of toasted gluten-free HistaFood organic grain bread goes perfectly with this.

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.