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5 from 2 votes

Probiotic Root Vegetable Soup

A blend of root vegetables and fermented foods.
Prep Time15 mins
Cook Time20 mins
Course: Soup
Cuisine: Eastern European
Keyword: Beets, Fermented Foods
Servings: 4 people
Serving Size:
Calories: 130


  • 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


  • 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.
Please note that the actual calories may vary due to ingredients used.