Potato Sauerkraut Soup with Sausage Crumbles

Name: Potato Sauerkraut Soup with Sausage Crumbles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 6 to 8
Ingredients: 1 teaspoon dried thyme; 1 teaspoon extra virgin olive oil; 1½ cups (385 g) sauerkraut, plus extra for garnish; 2 cups (500 ml) water; 1 teaspoon dried parsley; Salt and black pepper to taste; 1 to 1½ cups (225 to 340 g) Tofu Sour Cream, plus additional for garnish; ½ cup (80 g) chopped carrot; 5 cups (625 g) chopped Yukon Gold potatoes; ½ batch Sunflower Sausage, crumbled; 2 garlic cloves, minced; 1 teaspoon smoked paprika; 3 cups (750 ml) vegetable broth; Fresh parsley, optional; ½ medium yellow onion, chopped

Preparation info

Serves
6 to 8

Difficulty
Easy
Ready in
40 min

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

Sure, we can all agree that a creamy potato soup is good. But what if it were blended with the tanginess of sauerkraut and tofu sour cream? And topped with sunflower sausage crumbles? Served with some crusty French bread? Now we’re talking! But can you have all that and be vegan, too? Yes! One bite of this luscious soup will prove it.

Ingredients

1 teaspoon extra virgin olive oil
½ medium yellow onion, chopped
2 garlic cloves, m

Method

Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent. Add the potatoes and carrot and sauté for 2 to 3 minutes. Add the parsley, thyme, paprika, broth, and water; bring to a boil. Reduce the heat and cover, leaving the lid open a crack. Simmer for about 20 minutes.
Add the sauerkraut and use an immersio