Hot cucumber soup with parsnip chips and sweet potato croutons, dairy free, grain free, sugar free, low histamine, paleo.

So easter has arrived on my doorstep, begging me to enjoy a life filled with chocolate eggs of sugar supreme, and everything that is forbidden on a low histamine diet, but I am forcing myself to stay good and stick to the diet, instead I shall sneakily sniff the chocolate eggs behind the thicket. We are having a late family gathering and easter hunt, hidden by my mum, but she promised to hide a few roasted chicken legs for me instead, now this may be one step too far, but how else are you mean’t to join in, I guess it’s better then having candles on a chicken for my birthday, that really did break the tigernut biscuit. Below is a cucumber soup, chips and croutons that I came up with and seemed to work together nicely and satisfy the tastebuds.

 Hot cucumber soup with parsnips chips and sweet potato croutons.

 

 

Ingredients – cucumber soup 

  • 1 onion finely chopped
  • 2 cloves of garlic finely chopped
  • 1 cucumber diced
  • half a sweetcorn (cut off the core with a knife)
  • 1/4 courgette (zucchini) finely chopped
  • chopped fresh ginger (nice chunk)
  • 4 leaves of mint finely chopped
  • coconut oil (odourless)
  • nice pinch of rock salt
  • 1 cup of water

How to make

heat up the coconut in a pan, then add the onion, garlic, ginger, mint and salt, fry for around 5 minutes until the flavours start to come through, then add in the cucumber, corn, courgette and fry for another 5 minutes, then add the water and bring to a boil, then let simmer for around 45 minutes. Then add half the mixture to a blender and blend for around a minute, then add it back into the pot with the rest of the soup, heat up again, then it’s ready to serve with the chips and croutons.

 

Ingredients – Parsnip chips

  • 4 parsnips, peeled and sliced into long thin chips
  • half teaspoon milled flaxseed
  • 1 clove of garlic chopped
  • pinch of rock salt
  • coconut oil

How to make

Spread the parsnips onto a metal tray, put chunks of coconut oil over it, sprinkle over the salt, milled flaxseeds and garlic, and put in the oven on gas mark 5. Cook for around 45 minutes, or until golden brown. After the first 10 minutes of cooking take the chips out and mix into the melted oil, then carry on baking.

Ingredients – croutons

  • 1 sweet potato peeled and chopped
  • 1 clove of garlic (put through a garlic squeezer)
  • thyme finely chopped (fresh)
  • 1 tablespoon milled flaxseeds
  • coconut oil (odourless)
  • pinch of rock salt

How to make

Boil the chopped sweet potato’s until soft, then mash it up with a chunk of coconut oil in it, then put in the garlic and thyme and mix it all together. Shape into small mini flat balls and roll in the flaxseeds, fry them in the coconut oil until crisp on the outside, then serve up with the rest of the food.

 

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Author: histaminehealingblog

Cooks low histamine recipes with Mast cell stabilising and histamine lowering fresh herbs and foods, gluten free, grain free, dairy free, sugar free, paleo

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