it may seem like a weird thing to love, but i love sauerkraut. i also love pickles and all pickled vegetables. i love the salty brine, the hit of sour, and the crunch. and pickled vegetables love me back! research shows that if you can get in a cup of fermented vegetables every day, your gut will thank you.
well here’s a soup that’s packed with tangy sauerkraut! you can serve this stew with a platter of hard, white cheese, gherkins and olives. and ideally, some crusty white bread. i can’t have the cheese or the bread right now, so i’ll live vicariously through you!
this is one of those recipes that i believe my mom calls “pitch and throw”. there are no exact measurements ~ i’ll give you a ballpark, but i’m pretty sure this soup cannot be messed up. if you add 2 cups of sauerkraut versus 1, all the better!
here’s a picture first ~
wait, is that a pretty soup? maybe it’s not. i can’t tell ~ i have flavor goggles on ~ i know how freakin’ good this soup tastes, so i think it’s the most beautiful dish i’ve ever seen ~ ha ha ha.
this recipe uses a technique i like to call veggie cream. it’s when you blend part of the vegetables in your soup, like cauliflower or potato, and it makes a creamy texture. no heavy cream needed whatsoever. GIT YO VEGGIES IN, Y’ALL!
if you haven’t noticed, this recipe is VEGAN, GLUTEN-FREE, GUT HEALING, WARMING TO THE SOUL, AND PROBABLY AMAZING WITH A BEER. also, the swedish giant (AKA my hub) loved it. he would have really loved it if it had some kind of german sausage in it, but we are plant-based, and almost completely vegan at home for the month of january (and beyond, cuz i feel SO good).
- 1 yellow onion
- 2-3 garlic cloves
- 1 large potato
- 1 head of cauliflower
- 2 large carrots
- a jar of sauerkraut (bavarian or frank’s ~ make sure it doesn’t have a ton of sugar added)
- caraway seeds
- fresh or dried thyme, or poultry seasoning
- stone ground mustard
- white wine (opt)
- 1 box of vegetable stock
- 1 container sliced baby bella mushrooms
- fresh spinach
- fresh parsley
in a dutch oven, add a teaspoon or two of coconut oil and drop in the following:
- 1 yellow onion, chopped
- 2-3 garlic cloves, minced
- 1 large potato, peeled and chopped
- 1 head of cauliflower, chopped
- 1-2 cups sauerkraut (or the whole jar ~ honestly, i don’t think you can add too much)
- 1-2 tablespoons caraway seeds
- salt and pepper
- fresh thyme (or dried thyme, or poultry seasoning)
allow the veggies to start browning the bottom of the pan, then deglaze with 1/4 cup white wine.
add a cup of veggie stock and allow the potatoes to soften completely.
once the potatoes are soft, throw it all in a blender ~ this is the veggie cream part of your stew.
back in the dutch oven, add 3 more cups veggie stock (or the rest of a box of stock). drop in the following:
- two carrots, diced
- 1 heaping tablespoon stone ground mustard
- more salt and pepper to taste
meanwhile, in a frying pan, brown a box of sliced baby bella mushrooms in coconut oil (or ghee ~ it’s buttery and really good for your gut!)
once the carrots are soft and soup is looking and tasting good, drop in your mushrooms and let it simmer for a few minutes.
add chopped fresh spinach and parsley.
serve with pickles!