Root vegetable and coconut soup

Serves 3

Gluten free*

Low Histamine



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.

Recipe adapted from throughthefibrofog.

Download Recipe