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Probiotic Root Vegetable Soup
A blend of root vegetables and fermented foods.
Beets, Fermented Foods
Siri Chand Khalsa MD
with the outer skin removed and sliced into larger chunks
can be omitted
can be omitted
use the low sodium vegan ones then you have more control over the salt content
diced medium potato
this will be approx 1 cup
diced shallot/green onion/leek
sauerkraut juice + fermented veggies
fresh dill (or 1 tsp dry)
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.