How to make
Here we have a tasty soup that tones, satiates, has few calories and cleanses the body of toxins. Its wealth of tastes and aromas is achieved thanks to, in my view the most important component - a quality vegetable broth.
Soak the pumpkin seeds in water overnight. Prepare a deep pot with boiling water. To it add the cleaned and chopped into small pieces vegetables - onions, leeks, peppers, carrots, parsnips. Put the herbs and spices in a muslin spice bag. After you add them to the pot, put its lid on and lower the heat.
After boiling the veggies for 10-15 min. add the peas and potatoes, diced into medium cubes.
Rinse the sauerkraut under running water if needed and drain. Cut it into very fine pieces.
Heat the vegetable oil in a separate container. Add the chopped sauerkraut and saute while stirring nonstop.
Add the paprika, black pepper, tomato salsa, part of the cabbage juice and close the container. Saute until softened, while adding juice or water if needed.
Dry the pumpkin seeds from the water and bake in a grill pan with the flax.
The vegetables in the broth are now ready. Remove the muslin spice bag and add the vermicelli. Stir everything well and leave to simmer 5-8 min. until the vermicelli is boiled.
The ready soup has a thick consistency and is a nutritious stand-alone dish. Add a few nuts, several drops sesame oil and a stalk of parsley or celery.
Tips: Don't add the sauerkraut directly to the veggies because its acidity will prevent them from boiling. You can add beets, white radish or spicy chili flakes. The capsaicin in it helps burn fat. Season with salt if needed. Can be consumed cold as well.