Butternut Squash Soup With Kefir
Butternut Squash Soup with Kefir is a warm, comforting dish perfect for fall. This creamy soup combines the natural sweetness of roasted butternut squash with the tangy probiotic benefits of kefir, making it not only delicious but also nutritious. It’s a wonderful way to enjoy seasonal produce while incorporating gut-friendly ingredients.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium |
| Olive oil | 2 tablespoons |
| Onion | 1 small, diced |
| Garlic | 2 cloves, minced |
| Vegetable broth | 4 cups |
| Ground cumin | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Kefir | 1 cup |
| Fresh parsley (optional) | for garnish |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
- In a large pot, heat olive oil over medium heat and sauté the diced onion and minced garlic until softened.
- Once the squash is roasted, scoop out the flesh and add it to the pot along with the vegetable broth, cumin, and nutmeg. Simmer for 10 minutes.
- Use an immersion blender (or a regular blender in batches) to puree the soup until smooth.
- Stir in the kefir and adjust seasoning with more salt and pepper if needed. Heat through before serving.
- Garnish with fresh parsley if desired, and enjoy your probiotic-rich butternut squash soup!
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Miso Mushroom Barley Soup
Miso Mushroom Barley Soup is a hearty, nourishing dish that celebrates the earthy flavors of mushrooms combined with the umami richness of miso. This soup is not only comforting for chilly fall evenings but also features barley, a nutritious grain that adds texture and fiber. Pack your bowl with a bounty of probiotic goodness from miso and enjoy a deliciously savory meal that supports your gut health!
| Ingredients | Quantity |
|---|---|
| Barley | 1 cup |
| Mushrooms (shiitake or button) | 8 ounces |
| Olive oil | 2 tablespoons |
| Onion | 1 small, diced |
| Garlic | 2 cloves, minced |
| Carrots | 2 medium, diced |
| Vegetable broth | 6 cups |
| Miso paste | 3 tablespoons |
| Spinach or kale | 2 cups, chopped |
| Green onions (optional) | for garnish |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions:
- Rinse the barley under cold water and cook it in a separate pot according to package instructions until tender, then set aside.
- In a large pot, heat olive oil over medium heat and sauté the diced onion and minced garlic until fragrant.
- Add diced carrots and sliced mushrooms to the pot and cook until softened.
- Pour in the vegetable broth, bringing it to a simmer. Stir in the miso paste until fully dissolved.
- Add the cooked barley and chopped spinach (or kale) to the soup and heat through.
- Season with salt and black pepper to taste, and serve hot, garnished with green onions if desired. Enjoy!
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Chicken Bone Broth With Fermented Vegetables
Chicken Bone Broth With Fermented Vegetables is a rich, nourishing soup that draws on the restorative qualities of homemade bone broth combined with the tangy, probiotic benefits of fermented vegetables. This delightful dish not only warms you up during the cool fall months but also supports your gut health, making it a perfect choice for a wholesome meal.
| Ingredients | Quantity |
|---|---|
| Raw chicken bones (preferably organic) | 2 pounds |
| Water | 10 cups |
| Apple cider vinegar | 2 tablespoons |
| Carrots | 2 medium, chopped |
| Celery | 2 stalks, chopped |
| Onion | 1 large, quartered |
| Garlic | 4 cloves, smashed |
| Bay leaves | 2 |
| Fresh thyme | 2 sprigs |
| Salt | to taste |
| Black pepper | to taste |
| Fermented vegetables (e.g., kimchi or sauerkraut) | 1 cup |
Cooking Instructions:
- In a large pot, combine the chicken bones and water, then add the apple cider vinegar and let sit for 30 minutes to help extract nutrients.
- Add the chopped carrots, celery, onion, garlic, bay leaves, and fresh thyme to the pot. Bring to a boil, then reduce to a simmer.
- Skim off any foam that rises to the surface and simmer for 4-6 hours (or longer for richer flavor).
- Once done, strain the broth through a fine mesh sieve and discard the solids. Season with salt and black pepper to taste.
- Serve the hot broth in bowls and top each serving with a generous scoop of fermented vegetables for added flavor and probiotics. Enjoy!
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Creamy Tomato Soup With Probiotic Yogurt
Creamy Tomato Soup With Probiotic Yogurt is a delightful and nourishing dish that brings together the comforting flavors of ripe tomatoes and creamy texture, elevated by the addition of probiotic yogurt. This autumn recipe is not only delicious but also offers gut health benefits, making it a perfect accompaniment to a cozy fall evening.
| Ingredients | Quantity |
|---|---|
| Fresh tomatoes (peeled and chopped) | 2 pounds |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Vegetable broth | 4 cups |
| Olive oil | 2 tablespoons |
| Fresh basil | 1/4 cup, chopped |
| Salt | to taste |
| Black pepper | to taste |
| Probiotic yogurt | 1 cup |
| Red pepper flakes (optional) | 1/2 teaspoon |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
- Add the chopped tomatoes and vegetable broth to the pot. Season with salt, black pepper, and red pepper flakes (if using). Bring to a simmer.
- Cook for 20-25 minutes, allowing the flavors to meld and the tomatoes to break down.
- Use an immersion blender to puree the soup to your desired consistency. If you prefer, you can transfer it to a blender in batches.
- Stir in the chopped fresh basil and simmer for an additional 5 minutes.
- Serve hot, garnished with a dollop of probiotic yogurt on top for added creaminess and gut health benefits. Enjoy!
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Spicy Lentil Soup With Sauerkraut
Spicy Lentil Soup With Sauerkraut is a hearty and flavorful dish that combines the protein-rich goodness of lentils with the tangy punch of sauerkraut. This warming soup is perfect for fall, providing a blend of spices that warms the soul and enhances gut health thanks to the probiotic benefits of sauerkraut.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Carrot | 1 medium, diced |
| Celery | 1 stalk, diced |
| Garlic | 3 cloves, minced |
| Spices (cumin, paprika) | 1 teaspoon each |
| Red lentils | 1 cup |
| Vegetable broth | 6 cups |
| Sauerkraut | 1 cup |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (for garnish) | Optional |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrot, and celery, and sauté until softened.
- Stir in the minced garlic, cumin, and paprika, cooking for an additional minute until fragrant.
- Add the red lentils and vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for about 20 minutes, until lentils are tender.
- Remove from heat and stir in the sauerkraut, seasoning with salt and black pepper to taste.
- Serve hot, garnished with fresh parsley if desired. Enjoy your spicy and healthful lentil soup!
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Sweet Potato and Black Bean Soup With Kimchi
Sweet Potato and Black Bean Soup With Kimchi is a deliciously warming dish that balances the natural sweetness of sweet potatoes with the hearty texture of black beans and the spicy tang of kimchi. This soup not only delights the palate but also provides a rich source of probiotics from the kimchi, making it a nutritious choice as the weather cools down.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Sweet potatoes | 2 medium, peeled and diced |
| Black beans (canned, drained) | 1 can (15 oz) |
| Vegetable broth | 4 cups |
| Kimchi | 1 cup |
| Ground cumin | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.
- Stir in the diced sweet potatoes and cook for a few minutes before adding black beans, vegetable broth, and ground cumin. Bring to a boil, then reduce heat and simmer for about 20 minutes until sweet potatoes are tender.
- Remove from heat and fold in the kimchi. Season with salt and black pepper to taste.
- Serve hot, garnished with fresh cilantro if desired. Enjoy your flavorful and probiotic-rich sweet potato and black bean soup!
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Coconut Curry Cauliflower Soup
Coconut Curry Cauliflower Soup is a vibrant and comforting dish that combines the creamy richness of coconut milk with the aromatic spices of curry and the subtle sweetness of roasted cauliflower. This soup not only warms the soul but also incorporates probiotics when topped with a dollop of fermented yogurt or a sprinkle of probiotic-rich toppings, making it a wholesome choice for cool days.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Cauliflower florets | 1 medium head |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Ginger | 1 inch, grated |
| Curry powder | 2 tablespoons |
| Vegetable broth | 4 cups |
| Coconut milk | 1 can (13.5 oz) |
| Salt | to taste |
| Black pepper | to taste |
| Fresh cilantro (for garnish) | Optional |
| Fermented yogurt (optional) | For topping |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper, then roast on a baking sheet for about 25 minutes until golden and tender.
- In a large pot, heat a tablespoon of olive oil over medium heat. Sauté the chopped onion until softened, then add minced garlic and grated ginger, cooking until fragrant.
- Stir in the curry powder and roasted cauliflower, then pour in the vegetable broth and coconut milk. Bring to a simmer and cook for about 10 minutes.
- Blend the soup until smooth using an immersion blender or by carefully transferring to a countertop blender.
- Taste and adjust seasoning as necessary. Serve hot, garnished with fresh cilantro and a dollop of fermented yogurt if desired. Enjoy your creamy and probiotic-rich coconut curry cauliflower soup!
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Classic Split Pea Soup With Fermented Dill
Classic Split Pea Soup with Fermented Dill is a hearty and wholesome dish that showcases the earthy flavor of split peas paired with aromatic vegetables and the tangy twist of fermented dill. This comforting soup not only nourishes but also incorporates probiotics, making it a fantastic choice for health-conscious diners.
| Ingredients | Quantity |
|---|---|
| Dried split peas | 1 cup |
| Vegetable broth | 6 cups |
| Onion | 1 medium, chopped |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Garlic | 2 cloves, minced |
| Bay leaves | 2 |
| Thyme (dried or fresh) | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fermented dill (for topping) | For serving |
Cooking Instructions:
- Rinse the dried split peas under cold water and set aside.
- In a large pot, combine vegetable broth, chopped onion, diced carrots, diced celery, minced garlic, bay leaves, thyme, and split peas. Bring to a boil.
- Reduce the heat and simmer for about 45 minutes to an hour, or until the split peas are tender.
- Remove the bay leaves, then blend the soup to your desired consistency using an immersion blender or a countertop blender for a smoother texture.
- Season with salt and black pepper to taste. Serve hot, topped with a spoonful of fermented dill. Enjoy your nourishing classic split pea soup!
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Pumpkin Soup With Ginger and Probiotic Cream
Pumpkin Soup with Ginger and Probiotic Cream is a warm and inviting dish perfect for fall, combining the natural sweetness of pumpkin with the zesty warmth of ginger. This creamy soup is not only rich in flavor but also enhanced with probiotic cream, making it a nutritious choice that supports gut health.
| Ingredients | Quantity |
|---|---|
| Fresh pumpkin (peeled and cubed) | 4 cups |
| Vegetable broth | 4 cups |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Fresh ginger (grated) | 1 tablespoon |
| Coconut milk | 1 cup |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Probiotic cream (for topping) | For serving |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until softened.
- Stir in the grated ginger and cubed pumpkin, cooking for a few minutes until slightly tender.
- Pour in the vegetable broth and bring to a boil; then reduce heat and let simmer for about 20 minutes or until the pumpkin is fully tender.
- Blend the soup until smooth using an immersion blender or countertop blender. Stir in the coconut milk and season with salt and black pepper.
- Serve hot, garnished with a dollop of probiotic cream. Enjoy your delicious pumpkin soup!
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Vegetable Minestrone With Probiotic Pesto
Vegetable Minestrone With Probiotic Pesto is a hearty and nourishing soup that celebrates the vibrant flavors of seasonal vegetables. This Italian classic is packed with nutrients and fiber, and the addition of probiotic pesto elevates it to a gut-boosting delight. Perfect for a cozy fall meal, the combination of herbs and fresh produce makes it both delicious and healthy.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Zucchini | 1 medium, diced |
| Green beans | 1 cup, chopped |
| Canned diced tomatoes | 1 can (14 oz) |
| Vegetable broth | 4 cups |
| Kidney beans (canned) | 1 can (15 oz), drained |
| Fresh basil (chopped) | ¼ cup |
| Italian seasoning | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Probiotic pesto | For serving |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery, and sauté until softened.
- Stir in the zucchini and green beans, cooking for an additional 3-4 minutes.
- Add the canned tomatoes, vegetable broth, kidney beans, basil, Italian seasoning, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for about 20-25 minutes, until all vegetables are tender.
- Serve hot, drizzled with a generous spoonful of probiotic pesto. Enjoy your wholesome vegetable minestrone!
Roasted Carrot and Ginger Soup With Kombucha
Roasted Carrot and Ginger Soup With Kombucha is a warming and flavorful autumn dish that combines the natural sweetness of roasted carrots with the spicy kick of fresh ginger. This unique soup is not only comforting but also offers the benefits of probiotics from kombucha, making it a gut-friendly option for your fall dining experience.
| Ingredients | Quantity |
|---|---|
| Carrots | 1 pound, peeled and chopped |
| Fresh ginger | 2 tablespoons, grated |
| Olive oil | 2 tablespoons |
| Vegetable broth | 4 cups |
| Kombucha | 1 cup |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Salt | to taste |
| Black pepper | to taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Toss the chopped carrots and a little olive oil in a baking dish, then roast for 25-30 minutes until tender and caramelized.
- In a large pot, heat olive oil over medium heat and sauté onion and garlic until translucent.
- Add the roasted carrots and ginger to the pot, then pour in the vegetable broth and bring to a simmer for about 10 minutes.
- Using an immersion blender or a regular blender, puree the soup until smooth. Stir in the kombucha and season with salt and black pepper.
- Serve hot, garnished with fresh cilantro if desired. Enjoy your delicious roasted carrot and ginger soup!
