Tomato and Sauerkraut Soup
Author:
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.[br][br]
No salt is required as the brine of the sauerkraut contains salt and vinegar. Also, celery contains natural salt which enhanced the salty flavour.[br][br]
Chili may be omitted if it is too spicy for your palate or simply remove the seeds to reduce the spiciness.[br][br]
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.[br][br]
Cashew nuts can be replaced with other ingredients, like avocadoes, sunflower seeds, almond nuts, and even tofu!
If you want to take your raw food journey to a more advanced level, consider our Raw Vegan Culinary Course.