We had a blast in Orlando, Florida speaking at the C4YW 2014 Annual Conference. We met some wonderful women and had fun presenting our live cooking demo. This is the soup we prepared. It was so well received we decided to share it on our Spicy Tuesday blog. Shayna highlighted the pre/probiotic benefits in the powerful soup. And Chef Nancy demonstrated how to make it. The highlighted herb in the recipe is dill. It helps with digestion. Dill also has volatile oils that help neutralize particular types of carcinogens, such as cigarette smoke and charcoal grill smoke.
This wonderful soup can be made in a slow cooker so that you have a healthy meal for the family waiting for you when you get home after work. Enjoy!
White Bean, Artichoke and Sauerkraut Soup
1 TB Olive Oil
2 Yellow Onions, Chopped
1 TB Smoked Paprika
2 Tsp Turmeric
½ Tsp Each Sea Salt and
Freshly Ground Black Pepper
3 Garlic Cloves, Grated
12 Cups Veg Stock
1 LB Sauerkraut, Rinsed and
drained (from the refrigerated
section of the grocery store)
2 (15 OZ) Cans Cannellini
Beans, drained and well rinsed
1 Cup Chopped Frozen Artichoke
1 Cup Non Fat Greek Yogurt
Chopped Dill and Toasted Fennel
Seeds for Garnish
Step One Heat the olive oil in a stockpot and sauté the onions with the smoked paprika, turmeric and salt and pepper until the onions are very soft. (About 30 minutes over low heat.) Add the garlic cloves in, and cook and stir until fragrant.
Step Two Add the veg stock, sauerkraut, cannellini beans and artichoke to the pot and cook for an additional 20 minutes or until warm. Remove from the heat and stir in the yogurt. Garnish with dill and the toasted fennel seeds and serve. This soup keeps well in the fridge for 3 days.
The following foods contain PROBIOTICS:
The following foods contain PREBIOTICS: