Low Histamine | Recipe
- 2 Tbsp beef tallow (substitute coconut oil or ghee)
- 1 Tbsp minced garlic
- ½ medium yellow onion, chopped
- 1 tsp dried ginger
- 1 tsp fresh minced ginger (or substitute an additional 1 tsp dried ginger)
- 1 ½ tsp ground coriander*
- 1 tsp salt
- ½ tsp black pepper (optional – AIP omit)
- 3 zucchini (about 1.5 lbs), peeled and chopped into ½ inch crescents
- 2-3 cups cauliflower, chopped into large chunks
- 4 cups chicken broth
- ½ cup coconut milk (full fat or light are both fine)
- chopped chives, for serving
- Preheat oven to 375 F and toss the cauliflower with 1 Tbsp beef tallow. Spread on a large baking sheet and set aside.
- In a large soup pot, heat 1 Tbsp beef tallow on medium heat for 2 minutes.
- Add your chopped onions and garlic, and cook until lightly caramelized (but not burned or too browned), stirring often, about 5 minutes.
- While the onions are cooking, combine your ginger, coriander, salt, and pepper. When the onions are ready, add the spices to the pot and give it a stir.
- When the spices are fragrant, add the chopped zucchini. Stir until it’s well coated with the fat and spices, about 1 minute.
- Add 4 cups chicken broth to the zucchini and bring to a boil. Then, cover the pot and reduce heat to a simmer.
- Pop the cauliflower in the oven, and set a timer for 30 minutes. Stir the cauliflower after about 15 minutes.
- When the timer goes off, take the cauliflower out of the oven and add it to the zucchini pot. Give it a stir, and cook for an additional 15 minutes, until both the cauliflower and zucchini are very soft.
- Remove pot from the heat and add the ½c coconut milk.
- Using an immersion blender, purée the soup in the pot. BE CAREFUL, it’s extremely hot! If you don’t have an immersion blender, CAREFULLY transfer the soup to a blender or food processor to purée. You may have to do this in batches depending on the size of your appliances.
- Serve hot, with chopped chives for garnish. It’s also great cold on a hot day.