It's another soup to warm your evenings. My love for making soup stems from the fact that soup is easy to make, and it's such a wonderful way to have a go to meal. When I make soup, I'm always thinking protein and fiber. Children love soup, so it's a terrific way to keep the veggies into their diet without making a big fuss. So often when kids are exposed to the industrialized foods at school or other places, the inflammatory bacteria begin to take over the gut and they begin to lose interest in their real fiber foods. Keep the soup coming, and they will keep feeding the beneficial bacteria!
2 T muun chi probiotic butter
6 cloves of garlic
6 slices of lemon
1 bunch of carrots sliced or diced
1 onion diced
4 stalks of celery diced
1 head of a cabbage sliced into cubes
2 T muun chi Golden Turmeric Kvass
5 cups veggie broth
1 1/2 cups cooked white cannellini beans
3 Yukon or red potatoes cooked and chopped and cold from the previous day (to increase resistant starch)
2 teaspoons thyme
Salt and pepper to taste
Melt your butter and garlic with your celery and carrots and onions. Sauté til fragrant with your thyme and cabbage. Maybe 3 minutes.
Add your lemon and your kvass. Let simmer for a couple of minutes. Add your broth, your beans and your chopped cold potatoes.
Finish by stirring in some muun chi lemon turmeric chia pudding and some parsley. See the smiles and feel the happy gut.