Serves 3
Gluten free*
Low Histamine
Vegan
1 tbs olive oil
1 garlic clove, crushed
½ white onion, finely diced
3 carrots, peeled and diced
1 parsnip, peeled and diced
½ butternut pumpkin, peeled and diced
1 sweet potato, peeled and diced
2.5 cups vegetable stock
1 cup canned coconut milk
1 tsp fresh thyme
1 tsp fresh sage
1 bay leaf
pinch of salt
black pepper - optional
fresh parsley to garnish
1. Sauté the garlic, onion and bay leaf with olive oil on a low heat until the onion is soft.
2. Add the vegetables to the pot and cook for 5 minutes.
cauliflower to the tray with the pumpkin, add a bit more olive oil and cook for a further 20 min.
3. Add in the stock to the pot, bring to boil and then reduce to a light simmer before adding in the coconut milk and herbs.
7. Cook for 25 - 30 min.
8. Blend the soup together until smooth, (first removing bay leaf) adding more vegetable stock if needed.
9. Serve with parsley and season to preference**.
10. Sprinkle with some toasted pumpkin seeds for extra crunch**.
*Gluten free assuming packeted ingredients labels have been checked and are gluten free.
**If using for puree diet, leave off garnishes of parsley and pumpkin seeds
Recipe adapted from throughthefibrofog.
