Sauerkraut Soup
Sauerkraut Soup
You don’t have to be as obsessed with sauerkraut as I am to fully enjoy this Soup. It’s chock full of flavor and it has plenty of potatoes, veggies and even vegan bacon! The soup is creamy, satisfying and the Sauerkraut adds this delicious brightness to the overall taste. Trust me and give it a try.
Serves 4
Ingredients
25oz (739ml) Sauerkraut ( I like Bubbies brand because it’s fresh and loaded with probiotics)
2 Med Yukon or Yellow Potatoes peeled and cubed
1 cup(150g) diced Onion
2 cloves of Garlic minced
3 stalks of Celery chopped
3 Tbsp (45g) Vegan Butter
3 Tbsp (45g) Flour
3 Tbsp (30g) Fresh Dill, chopped
4 cups (946ml) Vegetable Broth or Vegan Chicken Broth
4 Strips of Vegan Bacon cooked and chopped ( I used Bacon from All Vegetarian Inc. You can also sub Vegan Sausage)
Salt & Pepper to taste
Directions
1. On med-low heat, sauté the onions and celery in the butter until onions become translucent, about 5-8 minutes.
2. Add in the garlic ,potatoes and half of the dill and continue to cook until garlic becomes fragrant, about 2-3 minutes.
3. Add in the flour and mix well. Let the mixture cook for a few minutes stirring occasionally. This will help cook out the raw flour taste.
4. Add in the broth and mix well. Scrape up any bits that may have stuck to the pot. Cover and simmer for 20-25 minutes or until the potatoes become fork tender.
5. Add in the sauerkraut, season with salt & pepper and simmer for 10 minutes. Using either an immersion or stand blender, blend about 1/2 of the soup. Add in the remaining dill and simmer again for 10-15 minutes on low heat or until heated through.
6. Add in the cooked vegan bacon or vegan sausage just before serving. Garnish with more fresh dill.
