Low Histamine Vegetable Stock

Low Histamine Vegetable Stock

  • Author: Tania Surrow Larsen - The Histamine Friendly Kitchen
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: 1,2 - 1,5 L (5-6 cups) 1x


Quick and easy homemade Low Histamine Vegetable Stock


  • 12 white onions
  • 48 cloves of garlic
  • 23 carrots
  • 34 celery stalks
  • 12 leeks
  • 1 parsnip
  • 45 sprigs of fresh thyme
  • a small bunch of parsley
  • a small bunch of celery leaves
  • 2 bay leaves
  • 23 sprigs rosemary
  • 58 garden nasturtium*
  • 1 ½2 L water (68 cups)
  • 1 tsp salt (or salt to taste)
  • 1 tbsp (extra virgin) olive oil


  1. Start out with cleaning and prepping the vegetables (white onion, leeks, carrots, celery, and parsnip).
  2. 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 (I usually tie the herbs together). Note the more water you add the less concentrated your stock will be.
  3. 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.
  4. Use the vegetable stock immediately, or let it cool down and freeze it down for when you are ready to use it.


  • The garden nasturtium adds a little pepper flavor, if you don’t have them growing in your garden or can’t get your hands on them, you can leave them out.