Serves 3
Gluten free with modifications*
Low Histamine
Vegetarian
2 leeks, sliced
1 tbs olive oil
1 garlic clove, crushed
4 cups broccoli, roughly diced
4 cups cauliflower, roughly diced
2.5 cups vegetable stock
½ can of coconut milk
1 tbs thyme
2 bay leaves
¼ cup macadamias
pinch of salt
black pepper - optional
equivalent to 1 slice bread, ripped into crouton-sized pieces
1 tsp sesame seeds
extra olive oil and thyme for the croutons
1. First, you need to soften the macadamia nuts by adding them to a glass or a jar and covering with water.
2. Soak the nuts for 30 minutes, then rinse with fresh water.
3. On a low heat, sauté the olive oil, leeks, garlic, thyme and bay leaves in a large pan for about 4 minutes.
4. Add in the cauliflower and broccoli cooking and stirring for another 4 minutes before adding in the stock, bringing to a boil.
5. Reduce heat, add in the coconut milk and macadamias and lightly simmer for 15 minutes. Season.
6. Whilst soup is simmering, start making the croutons.
7. Add some oil to a pan, along with the bread and thyme and fry until brown and crispy.
8. Blend the soup together until smoother, adding more vegetable stock if needed.
9. Serve with croutons and sesame seeds.
*Also assuming packeted ingredients labels have been checked and are gluten free.
Use gluten free bread or simply leave off croutons.
The leek can be swapped with white onion if preferred / better tolerated.
Recipe adapted from throughthefibrofog.
