Raw Beetroot Kombucha Soup With Carrot & Caraway Crackers

Raw Beetroot KOMBUCHA SOUP WITH CARROT & CARAWAY CRACKERS

{ LOOKING FOR A CLEAN AND EASY MEAL? LOOK NO FURTHER – THIS BELLY BOOSTING MEAL IS GREAT AFTER A BIG WEEKEND OR THE HOLIDAYS! }

Contributor: Monica Topliss

{ INGREDIENTS }

RAW BEETROOT KOMBUCHA SOUP

800g beetroot, peeled and roughly chopped

100g clelery

1 tsp chopped garlic

2 tsp chopped fresh ginger

750ml kombucha

2 tbls sliced shallot

2 tbls chopped dill

2 tbls lemon juice

 

CARROT & CARAWAY CRACKERS

100g ground golden flaxmeal

100g whole golden flaxseed

200g grated carrot

100g pepitas

2 tsp miso paste

300ml water

5 tsp caraway seeds

2 tbls olive oil

1 tsp sea salt

{ METHOD }

Raw Beetroot Kombucha Soup

Place all ingredients into a blender and process until smooth.

Pour into bowls and serve topped with micro greens and a swirl of cashew cheese.

 

Carrot & Caraway Crackers

Place all ingredients in a bowl and mix well.

Spread to 5mm thickness on a dehydrator tray lined with baking paper.

Dehydrate at 45oC for 6-8 hours. Remove from dehydrator, flip upside down, remove paper and return to dehydrator for a further 2-4 hours.

Prep time:  MINUTES
Cook time:  MINUTES
Total time:  MINUTES
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