Simple leek soup

Ingredients for 2 servings:

• 1 m.-sized onion(s)
• 1 m.-large leek(s)
• 5 m.-sized potatoes
• 1 m.-sized carrot(s)
• some butter or oil for frying
• 1 tsp salt or vegetable stock powder
• 600 ml water
• 100 ml cream, organic

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

suitable for histamine intolerance, vegetarian

Peel and roughly dice the onion. Sauté over medium heat in a little butter (about 1 tbsp) or oil. Wash the leek, roughly chop, and sauté. Peel and roughly chop the carrot, and sauté. Fill with water, add 1 teaspoon of salt or vegetable stock powder. Peel and quarter the potatoes. Add to the soup and simmer on low heat for 20 minutes. Just before the end of the cooking time, add the cream, bring to a boil, and purée the soup finely. Season again with salt. If you don’t suffer from histamine intolerance (HI), season with pepper and nutmeg. Notes and tips: I use organic cream because, unlike “regular” cream, it doesn’t contain carrageenan (E407), which is a strong histamine liberator. If you want to season with vegetable broth, please make sure it doesn’t contain yeast, yeast extract, or glutamate, and make sure the broth contains vegetables that are compatible with your diet (e.g., tomatoes, etc.). If you have HI, be careful with spices other than salt; they’re usually histamine liberators. I usually just leave them out; the soup tastes good anyway. Rapeseed oil or olive oil are suitable oils; soybean oil or sunflower oil are unsuitable. For butter, I use sweet cream butter. Mildly soured butter is sometimes not well tolerated, but it’s usually not a problem if yogurt and quark (fermented dairy products) are well tolerated.