Tomato and Sauerkraut Soup
Author: Lulu Ong
Ingredients
- 4 medium or 5 small Tomatoes
- 1 Celery Stalk
- 1 Garlic Clove
- 1 Chili
- 2 to 3 Dates, pitted
- ¼ cup Sundried Tomatoes, loosely packed and soaked (Reserve the soaking liquid)
- ¾ to 1 cup of Filtered Water
- ¼ cup Sauerkraut with brine
- ½ cup Cashew Nuts, soaked
- ½ Red Onion
- Pepper and Cayenne to taste
Instructions
- Add the soaked cashew with ½ cup of filtered water, including the soaking liquid from the sundried tomatoes, and blend until smooth. Reserve three tablespoon of the cream for garnish.
- Add 3 tomatoes, celery, onion, garlic, chili, sundried tomatoes, dates, pepper, water, sauerkraut and brine to the cashew cream in the blender and blend until warm.
- Add more water to achieve the desire consistency, then add in the last tomato. Pulse blend to get the chunky bits of tomato in the mixture.
- Garnish with diced tomatoes, pepper and cayenne.
- Serve mixture in a bowl with greens, sprouted bread, crackers or simply on its own!
Notes
Normal blender can be used and it will still be delicious. However the soup may have a chunkier texture and the ingredients may not integrate as well.
No salt is required as the brine of the sauerkraut contains salt and vinegar. Also, celery contains natural salt which enhanced the salty flavour.
Chili may be omitted if it is too spicy for your palate or simply remove the seeds to reduce the spiciness.
Feel free to add more water if you prefer a soup with runnier texture. This recipe also works well as a dip cream, just use less water or use more cashew nuts.
Cashew nuts can be replaced with other ingredients, like avocadoes, sunflower seeds, almond nuts, and even tofu!
No salt is required as the brine of the sauerkraut contains salt and vinegar. Also, celery contains natural salt which enhanced the salty flavour.
Chili may be omitted if it is too spicy for your palate or simply remove the seeds to reduce the spiciness.
Feel free to add more water if you prefer a soup with runnier texture. This recipe also works well as a dip cream, just use less water or use more cashew nuts.
Cashew nuts can be replaced with other ingredients, like avocadoes, sunflower seeds, almond nuts, and even tofu!
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/tomato-and-sauerkraut-soup/