Carrot Parsnip Ginger Soup

Makes approximately: 4 servings

Total time: 45mins

Winter root vegetables always make for a cozy meal. This low histamine soup is full of fresh vegetables and flavour which is perfect for a light meal or lunch on a chilly day. Using both fresh and powdered ginger gives delicious warmth with a zing.

Ingredients:

• 1 tablespoon olive oil
• 1/2 white onion, diced
• 1 celery sticks, diced
• 2 garlic cloves, minced
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cardamom powder
• 1/4 teaspoon sweet paprika (you can use regular or smoked if not low histamine)
• 1 bay leaf
• 5 large parsnips, peeled & diced
• 1 large carrot, peeled & diced
• 1-2 cm fresh ginger, peeled & diced
• 3 cups vegetable stock (note: needs low histamine ingredients - canned or packaged are often high histamine so you can substitute with water)
• 1/2 cup coconut milk (check ingredients to make sure it doesn’t contain xanthan gum or carrageenan to keep low histamine)
• Pinch salt
  

Methods:

• Peel and dice the parsnips and carrot. Dice the onion and celery, and mince or finely dice the garlic cloves.
• Fry the onion, celery, bay leaf and dried spices in olive oil in a large pot on a low to medium heat for 4-5 minutes or until the onion has softened. Add in the garlic, and fry for 2 minutes.
• Tip in the parsnip, carrot and fresh ginger root. Stir to combine and cook on a low to medium for 6-7 minutes. Add a splash of water if they are starting to stick.
• Pour in the vegetable stock and bring to a boil.
• Reduce the heat to low and pour in the coconut milk. Cook for 15-20 minutes or until the parsnip is fork tender.
• Remove the bay leaf. Blend with an immersion blender or in batches in a food processor to a thick soup. Season with salt and black pepper and ladle into your serving bowls.
• Top with extra fresh herbs of your choice or serve with gluten free bread (Thoroughbread seven seeds vegan loaf is a great GF low histamine option)