Soup with Linseed (vegan)
for 2 servings:
small clove garlic
small bay leaf
teaspoon coconut oil
ml vegetable stock
from the grinder
tablespoons omega-3 flaxseed
oil with lignans
Wash the cauliflower, brush or peel
the potatoes, and cut them into chunks.
the onion and garlic and coarsely
chop them. Melt the coconut oil in
a pot. Give the onion and garlic to
the pan and sauté stirring.
Now add the cauliflower, potatoes
and bay leaf and cook briefly. Then
pour in the broth and let simmer on
low heat for as long as the vegetables
Remove the pan from the heat, add
Dr. Budwig's Oleolux to and puree
the soup until it reaches the desired
consistency. Add salt, pepper and
nutmeg, fill in soup bowls and serve
sprinkled with your flaxseed oil.
By adding 50 ml of oat cream the soup
is even creamier and richer!
can buy Dr.
Budwig Omega-3 Linufit at
the Budwig Foundation, Germany