Are you looking for something to bring some life into your diet? Today we bring you this delicious soup that will leave you craving more. It's packed with fiber, plant and animal protein, minerals and flavor! All that in one bowl of soup. Also, take note that one bowl of it will leave you feeling sated, so eat it slowly as you savor the taste.
The cilantro garnish will detox your body from heavy metals, and the kraut acts as a probiotic to support your digestive tract.
We recommend this soup for people dealing with leaky gut and those having difficulty absorbing nutrients.
Veggie & lentil soup recipe
INGREDIENTS:
2 large garlic cloves, crushed
3 quarts grass-fed bone broth
2 tsp. freshly grated ginger
¾ cup French/green lentils (soak for a few hours before cooking)
3 large carrots, thinly sliced
1 medium-sized sweet potato, cut into small cubes with skin on
3 large celery stalks, thinly sliced
1 leek, thinly sliced
1 brown onion, thinly sliced and diced
1 heaping tbsp. raw / extra virgin / cold-pressed coconut oil
Seasoning to taste:
Sea salt
Freshly ground black pepper
Freshly squeezed lemon juice
A sprinkle of ground turmeric or a pinch of crushed red pepper flakes
Garnish as desired:
Organic and raw kraut
Fresh cilantro leaves
Tools:
Large soup pot
Large chef's knife
Large cutting board
Wooden spoon for stirring
DIRECTIONS:
In a large soup pot, sauté the veggies in coconut oil, sea salt, and pepper for around 5 minutes, stirring every so often.
Add the onion and ginger then stir regularly for a few more minutes. As soon as the veggies soften a little, add the broth and bring to a boil with the lentils. Reduce the heat and simmer gently.
To tell if the soup is ready, check whether the veggies are soft and the lentils fully cooked. The cooking time should be approximately 25 minutes.
Garnish your soup with extra sea salt and pepper, fresh lemon juice, a big spoonful of kraut, and a handful of cilantro leaves. ENJOY!
With love,
The Sole Toscana Beauty Team
