by Bea Garth
This soup is great either served with or added to re: beans, yellow split pea, chicken or fish etc. Very nice served hot for lunch or on a cool night. A complete meal for two if eaten with hot beans or yellow split pea.
In a largish pot put in roughly 3 cups water (or more or less, depending on how “soupy” you want your soup!)
Turn burner on and add:
1/2 largish peeled yam, sweet potato or equivalent amount of red potato (red potato has less histamine than some other varieties of potatoes), sliced thinly. (Yam and red potato have medium histamine)
1 small zucchini, also sliced thinly (has antihistamine properties)
2 tbsp. ginger (sliced and chopped–very anti histamine)
1 small frond rosemary leaves, leaves stripped from stem (natural antihistamine)
1 tsp. thyme (natural antihistamine)
Cover, and bring above mixture to boil and simmer for 5 minutes.
washed and chopped leaves from 3 golden beets, or about 6 or 7 leaves of washed and chopped chard (am saving the beets for another dish or two–golden beets have less histamine than red ones do)
Again cover, bring to boil and simmer another 5 minutes.
1 washed and chopped baby bok choy bunch
1/2 red onion also chopped (red onion has less histamine than other types of onion)
Cover and boil and then simmer another 5 minutes. Then take off burner with cover still on.
Add hot to soup bowls. Nice to add in either olive oil or coconut oil to taste plus some salt.
Delicious with a couple of ladles of hot yellow split pea per person, or some garbanzos or navy beans etc. put directly in the same bowl. Also fine with chicken or fish–in bowl or not.