Comforting Kombucha Squash Soup and Cornmeal Biscuits (In English)   
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(For all ingredients, please use organic versions if available)
Kombucha Squash Soup
1 small kombucha squash
2 carrots
1 medium potato
2 stalks celery
1 yellow onion
¼ medium round cabbage
1 teaspoon caraway seeds
3 bay leaves
¼ cup fresh basil or 1 tablespoon dried basil
¼ cup fresh oregano or 1 tablespoon dried oregano
3 thin ginger slices
1 garlic clove
1 tablespoon olive oil
1 teaspoon sea salt
Dash of black pepper
¼ teaspoon cayenne (optional)

Cornmeal Biscuits
½ cup cornmeal
1¾ cups
whole wheat flour or spelt flour
1 tablespoon baking powder
1 teaspoon sea salt
1/3 cup olive oil
¾ cup soy milk
Kombucha Squash Soup
  1. Chop the kombucha squash, 2 celery and 2 carrots into bite-sized pieces.
  2. Cut 1 medium potato into little pieces.
  3. Slice the onion and ginger.
  4. Add in 2 quarts of boiling water into a pot.
  5. First, add in the lentils into the pot. Previously, take the lentil out of the package and spread them out on a flat surface to check for debris and little stones. After that, put them in a strainer and rinse them thoroughly in water.
  6. Cook the lentil. And after a while, add in the caraway seeds and the bay leaves.
  7. Meanwhile, sauté some onions, ginger, and garlic in a little bit of olive oil.
  8. Sauté until the onions just starts to turn a little bit light brown and then add to the soup.
  9. Add in at the same time the basil, the oregano, the kombucha squash, the carrots, and the celery.
  10. Add in the chopped potato, and the round cabbage last.
  11. Turn the heat off, and then add in the salt and pepper, a little bit of cayenne pepper, and a little bit of olive oil. Mix.
  12. The soup is ready.
Cornmeal Biscuits
  1. Mix all the dry ingredients and then add in the soy milk and the olive oil. Mix them all well. The dough should be a little bit wet and sticky.
  2. Grease the baking pan with a little oil.
  3. Preheat the oven temperature into 425 degrees Fahrenheit.
  4. Arrange the cookies on the baking pan, and put them in the oven for about 15-20 minutes until golden brown.
  5. The cornmeal biscuits are ready.

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