Vegan Sauerkraut Soup
"Submitted by Dr. Goodman (Joseph Orthodontics, Columbia)"
Serves 8 | Prep Time 20 min. | Cook Time 25 min.Why I Love This Recipe
This immunity boosting soup is the perfect winter recipe to fight off the cold. Hot and healthy, loaded with vegetables and hearty grains this soup will chase away any of your winter blues.
***As always soft foods are great, but soups are some of the best foods during the first days after bonding, be it your first time, or after a broken bracket.
Ingredients You'll Need
1 Rib Celery (finely diced)
1 Medium Onion (finely diced)
2 Medium Carrots (thinly sliced)
3 Medium Potatoes (peeled, chopped 1/2" cubes)
1/4 Cup Quinoa (uncooked and rinsed)
2-3 Cups Sauerkraut (drained and rinsed)
8 Cups Low-Sodium Vegetable Broth (or 8 cups homemade)
2 Cups Water
1 - 15 oz. Can White Beans (drained and rinsed.)
{Sometimes called white kidney beans or cannellini}
1 Bay Leaf
***Sea Salt and Pepper (to taste)
Directions
In a large pot over medium heat, saute the finely chopped celery and onion in a small amount of vegetable broth or water until softened and golden, about 5 minutes.
Add sliced carrots, potatoes, quinoa, bay leaf, broth and water. Bring to a boil then reduce heat and simmer 15 minutes or until the vegetables are tender.
Add sauerkraut and white beans and continue to cook about 10 minutes.
Remove bay leaf and transfer about half of the soup, slightly cooled, into a blender and blend until smooth. Then pour back into the pot and stir well. Or use an immersion blender to cream part of the soup right in the pot.
Season soup with salt and pepper to taste.
Pairs Well With
Soft Baked Bread
