This nutritious low histamine soup is very easy to make and is perfect for lunch. I am a big fan of creamy soups in the autumn and the winter. They are easy, fast and go very well with your favourite bread. 🙂
Prep time: 5 mins
Bake time: 35 mins
Ingredients:
500 g Cauliflower
2-3 Potatoes
200 ml Lactose free cream
10 g Lactose free butter
2 Cloves of garlic
Pumpkin seeds
Parsley
Nutmeg
Salt, pepper
Step by step instructions:
1. Clean the veggies and the garlic, put them in a pot with some broth/water and
2. Cook for approx 25 minutes
3. Save the cooking water for later and purée the veggies.
4. Add cream and dilute with cooking water until it reaches the consistency you’d like.
5. Add the chopped parsley, nutmeg and the butter to the soup, cook for 5 minutes.
5. Fry some pumpkin seeds for the topping.
Serve with fresh parsley, pumpkin seeds and a dash of olive oil.
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