I have found a recipe for a coconut soup with veggie noodles in one of my cookbooks at home and I had to make it on a cold and rainy day here in Germany. I had to cut out some high-histamine ingredients and substitute others, but the soup still turned out great! I hope you like the recipe :D.
WHAT DO YOU NEED?
- 3 Shallots
- 2 Garlic Cloves
- 3 tbs Coconut Oil
- 1 tbs Ground Coriander
- 1 tbs Turmeric
- 2 Pieces of Ginger (2-3 cm)
- 2 tbs Coconut Oil
- 400 ml Coconut Milk
- 600 ml Vegetable Broth or Water
- 400 g Mixed Root Vegetables (e.g. sweet potato, carrots, parsnip, but also pumpkin)
- 4 Coriander Twigs
- Salt
PREPARATION:
Peel the shallots, garlic and ginger and dice finely. Heat the coconut oil in a pot and add the shallots, garlic and ginger. Cook until golden and add ground coriander for a minute.
Stir in coconut milk and broth and season with some salt. Simmer at low temperature for about 10 minutes.
In the meantime, peel the vegetables and process them into vegetable noodles. If you don´t have such a processor, just cut them into stripes. (My processor stopped working half way through so I had some nice carrot noodles and the rest were stripes). Wash fresh coriander, shake until dry and cut the leaves into strips.
Add the vegetable noodles to the soup, cook for about 5 minutes (if you have stripes and not noodles, then a bit longer), season to taste. Add turmeric powder when you are done cooking and stir it in.
Divide the soup into bowls and sprinkle with fresh coriander.
Hope you like the taste! 😀 leave your comments how it turned out for you here, or post a photo on Instagram and tag me @histaminefreelife
Ira
Histamine Free Life 