Vegan sweet potato soup

This low-histamine sweet potato soup is a really great alternative to classic potato soup. You should definitely try it. 

This recipe is   

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

Preparation time  

30 minutes 

Ingredients for 4 people 

• 400g sweet potatoes  
• some fresh ginger (1)  
• 1 onion (1)  
• 1 clove of garlic (1)  
• 2 tbsp olive oil for cooking  
• 500 ml coconut milk (1) (from a can)  
• 350 ml HistaFood Organic Vegetable Broth  
• 1 zucchini  
• 1 mango (1)  

• 2 tbsp acerola juice  
• Salt  
• fresh parsley for garnish
  
• HistaFood Organic Asian Sauce

preparation 

• Wash, peel, and dice the sweet potatoes. 
• Peel and finely chop the ginger, onion, and garlic. 
• Place sweet potatoes, ginger (1), onion (1), garlic (1), olive oil for frying, acerola juice, coconut milk (1) and HistaFood organic vegetable broth in a pot and stir. 
• Bring to a boil on the stovetop and then reduce the heat. 
• Simmer for about 15 minutes. 
• Meanwhile, peel the mango (1) and cut it into cubes. 
• Wash the zucchini and cut into cubes. 
• Remove the soup from the heat and purée it finely with an immersion blender. 
• Season with salt. 
• Add the zucchini and mango cubes to the pot and simmer briefly for another 5 minutes. 
• Remove from the heat and serve with fresh, chopped parsley and HistaFood Organic Asian Sauce. 

Our HistaFood tip  

This soup is perfect as a meal to go. Pack it in an airtight container and keep it refrigerated until ready to eat. You can gently heat it just before serving. 

Prepared with