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Diagnosis and treatment of celiac disease

Diet for celiac disease

Gluten-free Peppercorn pasta in a soup

Gluten-free Peppercorn pasta in a soup

Serves 4

300 g gluten-free peppercorn pasta
2 stalks of celery
2 potatoes
150 g of carrots
Turnip greens
1 small onion
1 small bunch of parsley
extra virgin olive oil
Salt as required


Instructions

Finely chop all the vegetables and boil them in a pot of boiling water. Once cooked drain and allow to cool, then liquidize. Add salt to the same water used to boil the vegetables and cook the peppercorn pasta according to the package directions.

Once cooked add the liquidized vegetables, pour into a soup bowl with a drizzle of oil and a sprinkling of parmesan cheese.



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