Low Histamine Vegetable Stock

Last week I posted my recipe for Low Histamine Asparagus Soup and afterwards I got a bunch of questions about which vegetable bouillon I use. It took me a long time to find a brand of bouillon without any added tomato, msg, yeast extract, E numbers etc. It is from a dutch company called “Het Blauwe Huis” who grows the herbs and vegetables themselves. It is available at Ekoplaza (among other places) here in the Netherlands. If you know of a good low histamine product sold in your country, please share in the comments below 😀

This vegetable bouillon powder is the main reason I haven’t been making my own vegetable stock or bouillon powder up until now. But given that this is a product not available to all of you guys, I realized that it is time for a Low Histamine Vegetable Stock recipe here on the blog. I also intend to figure out how to make a homemade Low Histamine vegetable bouillon powder at some point, but for now it is the vegetable stock 🙂

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Making this Low Histamine Vegetable Stock is really quite simple I don’t understand why I haven’t done it earlier! So a quick thank you to Mara (@icanheal.histamineissues on Instagram) for inspiring this post 😀

For making the stock you start out with cleaning and prepping the vegetables (white onion, leeks, carrots, celery, and parsnip). Heat up some (extra virgin) olive oil in a big soup pot and cook the vegetables for about 5 minutes, before you add water, salt and the herbs.

As for the herbs, you can use herbs that you tolerate. Whenever I make anything that requires a bunch of herbs, I usually get a variety of is growing in my garden. For this Low Histamine Vegetable Stock recipe I used rosemary, thyme, parsley, bay leaves, celery leaves and garden nasturtium. If you can get your hands on some lavas, that would add a lot of great flavor. Lavas in on my list of herbs to add to my garden this year. And once I get my hands on it the recipe testing for low histamine homemade vegetable bouillon powder will start.

Once you have added the water and herbs, bring it to the boil and let it simmer for 30 minutes (or a bit longer if you like). Strain the stock through a fine sieve, or a cheese cloth. Use it immediately, or let it cool down and freeze it down for when you are ready to use it.

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