- 2 tablespoons olive oil
- 1-2 onions, chopped
- 2 celery stalks, chopped
- 2 medium carrots, cubed
- 1 bay leaf
- 1 teaspoon caraway seed
- 2 cloves garlic, minced
- 3 medium beetroot, peeled and cubed
- 2 medium potatoes, cubed
- 6 cups vegetable broth or water
- 1 small red cabbage, shredded
- 1 can white beans
- 3 tablespoons sauerkraut
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Optional: Top with a dollop of sour cream or greek yogurt, dill
INSTRUCTIONS
- In a large pot heat 2 tablespoons of olive oil, add chopped onion, celery, carrots and bay leaf and leave to soften for about 10 minutes stirring frequently.
- After 10 minutes add garlic, caraway seeds, beetroot, potatoes and broth. Bring to a boil and leave to simmer for about 15-20 minutes.
- Add cabbage and beans and simmer for 10-15 minutes until everything is soft.
- Season with sea salt and black pepper to taste and add the apple cider vinegar.
- Serve with plenty of sauerkraut and an optional dollop of sour cream. Enjoy!
Wondering what to do with all that cabbage? Make some sauerkraut! Sauerkraut is loaded with vitamin C, K, and probiotics! Vitamin C helps boost your immune system while aiding in collagen production. Vitamin K helps maintain a normal blood pressure. The probiotic bacteria in sauerkraut can act as a first line of defense against toxins and bad bacteria. Probiotics have also been found to improve mood and reduce stress, helping you be your best self!