Sauerkraut Soup by Jo Harding
Ingredients
1 tbsp Biona Extra Virgin Olive Oil
3 ribs celery
1 small onion, finely diced
1 small leek, finely diced
2 garlic cloves, minced
1 tsp Italian herbs
2 medium carrots, thinly sliced
400g potatoes, diced
1185 ml veggie stock
75g Biona Sauerkraut, triple rinsed & drained
1 x 400g can Biona Cannellini Beans, + 2 tbsp bean stock
2 bay leaves
Salt and pepper to taste
Method
- Heat 1 Tbsp oil in a large soup pot or Dutch oven. Add finely chopped celery, onion and leek. Sauté until softened and golden, about 4 mins. Add garlic and Italian herbs for 30 seconds until fragrant.
- Add sliced carrots, potatoes, stock and bring to a boil then reduce heat and simmer for 15 mins.
- Add sauerkraut, white beans and bean stock, bay leaves and continue to cook until potatoes are tender - 10 mins. Season to taste. Remove half cup and blitz with stick blender. Add back to soup.
- Serve with fresh crusty bread.
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