Janeen’s readings have brought us to the understanding that for stomach dysbiosis (disruption of the composition and diversity of the gut microbiome) - such as might happen if you take a strong antibiotic or ingest a poison or some kind - there’s nothing better than fermented food.
Even if your stomach is feeling fine, this is a GREAT soup that you can have on your table in under 30 minutes as a light dinner or lunch.
PREP TIME15 minutes
COOK TIME15 minutes
TOTAL TIME30 minutes
Ingredients
· 2 onions
· 2 garlic cloves
· 1 celery stalk
· 28 oz (810 g) Sauerkraut
1 peeled and diced apple
· 3 cups (750 ml) vegetable broth
· 1 tbsp paprika powder
· 1 tsp paprika smoked
· 2 tbsp tomato paste
· 1 pinch of salt and pepper
· 1 teaspoon marjoram
· 3 tsp vegan chicken broth powder (opt)
· 1/4 cup (40 g) cashews
· 1 15 oz- can (300 g) of white beans, drained
· 1/2 cup (120 ml) water
Instructions
Finely dice the onions and garlic cloves. Fry them in a large enough pot with a little water. Add a sip of water every now and then if you notice the bottom is turning a little brown or onions are starting to stick to the pot.
In the meantime, dice the celery finely and add them to the onions.
While you are sautéing the celery with the onions, blend the cashews, white beans and water in a high-speed blender until they are creamy.
Now add the sauerkraut, apples and vegetable broth to the onions and stir it vigorously. Now season with paprika, tomato paste, pepper, marjoram, chicken stock powder, caraway seeds. Vigorously stir the soup and let it simmer on low for about 10 minutes.
Now add the cream and stir the soup. Season the soup to your own taste buds.