Zucchini foam soup

This low-histamine zucchini foam soup brings delicate, vibrant colors to the plate. Pureed to a frothy consistency with a hint of turmeric and coriander. So delicious!

This recipe is

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

Preparation time

15 minutes

Ingredients for 2 servings

• 1 zucchini
• 4-6 potatoes
• 650 ml water
• 1/2 tsp turmeric
• 1/2 bunch of coriander
• 1/2 pack of oat cream cheese, gluten-free (1)
• Salt

preparation

• Peel the potatoes, cut them into small pieces and cook them together with the zucchini for about 10 minutes.
• Then season with salt and blend together with half a pack of gluten-free oat cream cheese (1) until the soup has a nice frothy consistency.
• Arrange on a plate and garnish with a pinch of turmeric powder and a little coriander.

Our HistaFood tip

If you don't like coriander, you can simply use parsley. Our organic multigrain bread goes perfectly with it.