Prep time:
10 minutes
|
Cook time:
50 minutes
|
Total time:
When the winter air comes blowing in, there's nothing like a cozy, vegan sauerkraut soup recipe to warm your belly!
Ingredients
- 1 jar of Bubbies Sauerkraut
- 2 med yukon or yellow Potatoes peeled and cubed
- 1 cup of chopped onions
- 2 cloves of garlic minced
- 3 stalks of celery chopped
- 3 tbsp of vegan butter
- 3 tbsp of flour
- 3 tbsp of fresh dill
- 4 cups of vegetable broth or no chicken broth
- 4 strips of vegan bacon cooked and chopped (You can also sub vegan sausage)
- Salt & pepper to taste
Directions
- On med-low heat, sauté the onions and celery in the butter until onions become translucent.
- Add in the garlic, potatoes and half of the dill and continue to cook until garlic becomes fragrant.
- Add in the flour and mix well. Let the mixture cook for a few minutes stirring occasionally.
- 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.
- Add in the sauerkraut, salt & pepper and simmer for 5 -8 minutes before blending about 1/2 of the soup. (I use an immersion blender for ease but you can also transfer to a regular blender).
- Add in the remaining dill and simmer again for 10-15 minutes on low heat.
- Add in the cooked vegan bacon or vegan sausage before serving. Garnish with more fresh dill.
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