Carrot
2 piece · medium
Community recipe
Low-Histamine Vegetable Broth
This quick vegetable broth is specially adapted for a low-histamine diet. Common broths are cooked for long hours, leading to histamine accumulation. This recipe uses fresh, well-tolerated vegetables and a short cooking time, giving you a delicious, warm, and safe base for soups or other dishes.
- Prep
- 25 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Category
- Soup
Histamine assessment
Suitable for histamine intolerance
All matched ingredients are rated as suitable.
Ingredients
Each ingredient is compared with the food database and manually checked.
Suitable
Parsley (root)
1 piece · smallCelery
1/4 piece · small (if tolerated, can be replaced with zucchini)Zucchini
1/2 piece · smallParsley
1 bunch · freshRapeseed oil
1 tablespoon · rapeseed or olive (cold pressed)Water
1,2 lTable salt
1 teaspoonCaraway seeds
1 pinch · groundMethod
- 1
Step 1
Wash, peel, and finely dice or coarsely grate all vegetables. The smaller the pieces, the faster the vegetables will release their flavor.
- 2
Step 2
Heat oil in a pot, add the diced carrots, parsley root, and celery/zucchini, and lightly sauté for about 2-3 minutes.
- 3
Step 3
Pour 1.2 liters of cold water over the vegetables, add salt, ground cumin, and a bunch of fresh parsley.
- 4
Step 4
Bring to a boil and simmer for only 15 minutes.
- 5
Step 5
Strain the broth immediately through a fine sieve. Serve fresh or cool it down as quickly as possible (e.g., in an ice bath) and consume immediately or freeze in silicone molds.