A great appetizer in the cold season is the potato soup with salmon. Try this recipe for your Christmas menu.
Ingredients for 6 servings:
- 1250 ml vegetable broth without yeast
- 600 g potatoes
- 100 g parsley root
- 100 g onions, finely chopped
- 50 g of salmon, smoked
- 50 g light, finely chopped leek
- 25 ml oil according to tolerance
- milled pepper
- seasoned Salt
Preparation:
Note:
When eating the “wrong food” the immune system produces specific IgG antibodies which can lead to inflammatory processes. The symptoms appear on a delayed basis, up to three days after the consumption of a trigger food, making it virtually impossible to identify a trigger food without testing.
