Zucchini yogurt soup

Simply delicious! This low-histamine zucchini and yogurt soup is quick to prepare and perfect for a warm summer evening.

This recipe is

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

Preparation time

30 minutes

Ingredients for 2 servings

• 2 zucchinis
• 500 g coconut yogurt (1)
• 1 clove of garlic (1)
• 1 handful of nasturtiums
• Salt

preparation

• Slice the zucchini and cook in a preheated oven for 20-25 minutes.
• Then blend together with the coconut yogurt (1), garlic (1) and a little salt.
• Refine with some finely chopped nasturtium.

Our HistaFood tip

For a low-fructose version, simply omit the garlic (1). Our organic multigrain 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.