Many moons ago I used to regularly serve vegetarian meals to my family, conscious of the impact meat production has on the environment. Fast forward to navigating a low histamine (and low FODMAP) diet and I am lucky to get through a day without eating meat. So, this soup was a revelation and one even my boys enjoyed. I managed to pack a bunch of Brazil nuts in there which is a plus because they are insanely good for mast cells and also add a surprisingly wonderful flavour!
ZUCCHINI/COURGETTE, CARROT & BRAZIL NUT SOUP
White onion (white flesh, white skin)
Tbsp coconut oil
8 small carrots
2 medium-large zucchinis/courgettes
15 Brazil nuts
750ml water
Tbsp fresh oregano leaves
1. Peel and dice onion
2. Heat oil in a pan and cook onion on medium heat until slightly coloured
3. Chop the rest of the ingredients and add them to the pan
4. Bring to a boil, then simmer until carrots are tender - around 10 minutes
Blend and enjoy ❤️
(It really is that simple!)
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