Soft, soothing, and non-irritating — perfect for tender digestion and sensory safety.
✅ Diet Suitability Summary
| Diet | Status | Notes |
|---|---|---|
| 🧂 Low-Histamine | ✅ | No aged ingredients or leftovers used |
| 🌿 Low-/Moderate-Salicylate | ✅ | Uses low-salicylate veg and oils |
| 🌾 Gluten/Dairy-Free | ✅ | Naturally GF and DF |
| 🟣 Low-FODMAP | ✅ | Avoids garlic, leek, celery, and onion |
| 🧠 Neurodivergent-Friendly | ✅ | Mild flavor, smooth texture, low-odor |
| 🌀 Low-Inflammatory / Low-GI | ✅ | Anti-inflammatory base with gentle starch |
| 🍽️ All Zones Cookable | ✅ | Prep in Green Zone; freeze for later use |
🍽️ Serves: 2–3
❄️ Freezer-friendly | 🧠 Blendable | 🕊️ Low-odor
📝 Ingredients:
- 2 tbsp rice bran oil (or canola oil for lowest salicylate option)
- 200g peeled white potatoes, cut into chunks
- 150g peeled choko (or zucchini/swede as tolerated)
- 1 tbsp chopped chives (optional, or parsley)
- 2 cups RPAH-friendly basic stock (onion/celery/garlic-free)
- ⅓ cup unsweetened rice milk (or omit for clearer broth)
- Salt to taste
🔪 Method:
- Heat oil in a saucepan over low-medium heat.
Add potato and choko, and stir gently for 2–3 minutes. - Add stock and bring to a gentle simmer.
Cook uncovered for about 15–20 minutes or until vegetables are very soft. - Remove from heat.
Add chives or parsley (if using), and allow to cool slightly. - Blend until smooth using a stick blender.
Stir in rice milk for a creamier finish, or leave as-is for a broth-like texture. - Season with a pinch of salt if needed.
Serve warm, plain or with a slice of tolerated GF bread or rice crackers.
