This soup is an ideal recipe to prepare on a Sunday afternoon as it requires minimal prep time. It will make plenty of servings that you can take for lunches throughout the week. The entire dish is candida friendly, the dairy free sour cream is the best part! I personally find that making batch meals like this one can be helpful if you are about to start a candida cleanse. Essentially, the more prepared you are for your cleanse, the easier the whole process will be. Crock Pots are super convenient for this.
Kitchen appliances required: Crock Pot/Slow cooker
Prep time: 30 min
Cook time: 8 hours
Serves 4 - 6
½ white onion, diced
3 carrots, chopped
3 stalks celery, chopped
1 heaping tsp freshly grated ginger
1 ½ tbsp garlic, minced
1 leek, chopped into half moons
4 cups chicken broth
4 cups water
2 yukon gold potatoes, cubed
2 organic chicken breasts
1 tsp garlic powder
1 tsp thyme
1 tsp onion powder
Juice from 1 lemon
Zest from one lemon (optional)
5 stalks kale or chard, thinly sliced
Sea salt & pepper to taste
Fresh herbs for topping: parsley, thyme, dill (optional)
Sunflower seed sour cream
½ cup sunflower seeds
4 tbsp water
1 tbsp apple cider vinegar
2 tbsp lemon juice
¼ tsp sea salt
¼ tsp onion powder
Soak sunflower seeds in water for a minimum of 30 minutes.
Add onion, leek, potatoes, carrots, and celery to the crock pot.
Then add lemon juice, lemon zest, garlic, ginger, garlic powder, onion powder, thyme, sea salt, and pepper. Mix around until everything is evenly coated.
Then add in the broth and water.
Then add in the chicken breasts. Add a little bit more sea salt and pepper to the top of the chicken breasts.
Put the crock pot lid on and cook on low for 8 hours.
In the meantime, prepare your sunflower seed sour cream. Drain excess water from the sunflower seeds, then add them to a high speed blender along with the lemon juice, apple cider vinegar, onion powder, sea salt, and water. Blend on high until creamy, you may need to stop the machine and scrape the sides down every so often.
Once the soup is done, open the crockpot lid, use two forks to shred the chicken inside the crockpot.
Then add in the chard or kale.
Divide into bowls, top with sunflower seed sour cream and fresh herbs of choice (dill pairs really well).
Did you make this recipe?
I would love to see how it turned out!
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