Vegan Sauerkraut Soup (sauerkrautsuppe) with Chickpeas and Mushrooms

Name: Vegan Sauerkraut Soup (sauerkrautsuppe) with Chickpeas and Mushrooms
Total time: 105 min
Yield: 8
Ingredients: 3 Tbsp olive oil; 1 mg mushrooms, finely chopped; 2 Tbsp tamari; 1 Tbsp nutritional yeast; 1 Tbsp maple syrup or honey; 1 large yellow onion, finely chopped; 4 carrots, chopped; 4 celery stalks, chopped; 3 Tbsp tomato paste; 1 tsp smoked paprika; 4 medium yukon gold potato; 1 large sweet potato; 1 16-ounce jar cultured guru sauerkraut; 4 c vegetable broth; 2 c water; 2 c chickpeas, cooked drained; yogurt or cashew cream; green onion; 1/4 c dry white wine; 1/4 tsp ground caraway; 1/2 tsp black pepper

Vegan Sauerkraut Soup (sauerkrautsuppe) with Chickpeas and Mushrooms

1 hr(s) 45 mins

Total time

8

Serving

21

Ingredients

Enable cook mode

Ingredients

Tbspolive oil

mgmushrooms, finely chopped

Tbsptamari

Tbspnutritional yeast

Tbspmaple syrup or honey

large yellow onion, finely chopped

carrots, chopped

celery stalks, chopped

Tbsptomato paste

tspsmoked paprika

medium yukon gold potato

large sweet potato

16-ounce jar cultured guru sauerkraut

cvegetable broth

cwater

cchickpeas, cooked drained

yogurt or cashew cream

green onion

¹⁄₄

cdry white wine

¹⁄₄

tspground caraway

¹⁄₂

tspblack pepper

Directions

Step 1

In a large dutch oven over medium-low heat, add the olive oil, mushrooms, Tamari, nutritional yeast, maple syrup, black pepper, and yellow onion. Cook the mushroom and onion mixture with occasional stirring until the onions and mushrooms are dark brown, caramelized, and sticking to the bottom of the pot. This can take 30-45 minutes.

Step 2

While the mushrooms and onions caramelize, preheat your oven to 475° F. Wash, peel, and cube the potatoes into small chunks. Place the potatoes on a parchment paper-lined baking sheet and drizzle with olive oil and sea salt. Roast the potatoes for 30-45 minutes until golden brown.

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