Anti-Cough Soup

Ingredients

• 1 onion
• 1 Garlic clove
• 300 g potatoes
• 2 carrots
• 0.5 stalk of leek (150 g)
• 2 tbsp Dr. Budwig olive oil (available at Reformhaus®)
• 200 g whole green wheat from Reformhaus®
• 1 tsp Brecht ginger powder (available at Reformhaus®)
• 1 tsp Sonnentor turmeric powder (available at Reformhaus®)
• 1 tsp Vitam yeast vegetable bouillon (available at Reformhaus®)
• 0.5 bunch Parsley
• 250 g Rapunzel Borlotti beans canned, drained weight (available at Reformhaus®)
• 4 tbsp Dr. Budwig Omega-3 lemon oil (available at Reformhaus®)

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Peel, wash, halve, and slice the potatoes and carrots into about 0.5 cm thick rounds. Clean the leek, rinse thoroughly, and cut into fine rings.

2. 2.

   Heat the olive oil in a large pot, sauté the onion for 3 minutes over medium heat until translucent. Add the potatoes, carrots, and leek, and sauté for another 5 minutes. Stir in the green wheat and ginger and turmeric powders.

3. 3.

   Dissolve the yeast vegetable bouillon in 1.2 L warm water, then pour it over the vegetable and green wheat mixture. Cover and simmer on low heat for about 20 minutes. Meanwhile, wash, dry, and chop the parsley. Drain the beans in a sieve and add them to the stew 5 minutes before the end of cooking. Add more water if needed.

4. 4.

   Serve the anti-cough soup on plates, drizzle each with 1 tbsp Omega-3 oil, and garnish with parsley.