Serves 3
Gluten free*
Low Histamine
Vegan
680g pumpkin, peeled and diced
2 tbs olive oil
2 garlic cloves, crushed
½ white onion, finely diced
1 stick of celery, sliced
2 cups cauliflower florets, roughly diced
2 cups vegetable stock
1 cup canned coconut milk
1 tsp thyme
½ tsp sweet paprika
1 rosemary sprig
pinch of salt
black pepper - optional
fresh parsley to garnish
1. Heat oven to 200C.
2. Pop pumpkin on a lined tray and drizzle with olive oil, scatter the herbs / spices and roast for 20 min.
3. Add the cauliflower to the tray with the pumpkin, add a bit more olive oil and cook for a further 20 min.
4. Sauté the garlic and onion with olive oil for a few minutes in a large pot, add in the diced celery and fry until onion is soft.
5. Add the pumpkin, cauliflower and stock to the pot (leave out the rosemary sprig).
6. Bring to boil and then reduce to a light simmer before adding in the coconut milk.
7. Stir and cook for 5 minutes.
8. Blend the soup together until smooth, adding more vegetable stock if needed.
9. Serve with parsley and season to preference.**
*Gluten free assuming packeted ingredients labels have been checked and are gluten free.
**If using for puree diet, leave off garnishes of parsley
Recipe adapted from throughthefibrofog.
