Description
A blend of root vegetables and fermented foods.
Ingredients
Units
Scale
- 2 cups fresh beets (with the outer skin removed and sliced into larger chunks)
- 1/2 cup diced celery (can be omitted)
- 1/2 cup diced carrot (can be omitted)
- 2 cups vegetable broth (use the low sodium vegan ones then you have more control over the salt content)
- 1 diced medium potato (this will be approx 1 cup)
- 1 tsp diced shallot/green onion/leek
- 1 tsp cumin
- 1/2 tsp black pepper
- 2 tbsp sauerkraut juice + fermented veggies
- 1 tablespoon fresh dill (or 1 tsp dry)
- 1/2 cup plain almond milk yogurt (optional as topping at the end or blended in)
Instructions
- Place the shallots, carrots, celery and spices into a large sauce pan on medium heat and add 2 tablespoons of broth (this is a technique known as water saueeing)
- Sauté the veggies and spcies in the broth on medium heat for 5 min.
- Add beets, remaining broth and potatoes.
- Bring to boil and then turn to medium heat. Cook until veggies are soft which will be about 20 min. This usually means you can put a fork easily into them.
- Puree until desired consistency. You can use a counter top blender or immersion blender that goes into the soup pan. Be careful blending as the soup will be hot.
- Add sauerkraut juice and additional fermented vegetables.
- Top with fresh dill and almond yoghurt.
- The recipe can be varied in many ways with the vegetables and toppings. Experiment a little and see where it takes you.
- Serve with sourdough bread croutons for an extra delicious treat.
Notes
Please note that the actual calories may vary due to ingredients used.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: Eastern European
Keywords: Beets, Fermented Foods
