I wanted to create a vegan version of this amazing Slovakian soup 'Kapustnica'. I was not sure if it would be possible as its main ingredients are sausage and cream! It took a few tries but I think I was successful as I made it for Christmas dinner this year for one of my dear Slovakian friends, Daniela, and she loved it!! Success!! : )
~ Vegan & Gluten-Free ~
Ingredients:
2 tbsp coconut oil or avocado oil
1 1/2 cups white or yellow onion, diced
2 cups yam, cut into 2 cm cubes.
3 cups portobello or crimini mushrooms, chopped into big chunks
3 1/2 tsp paprika
2 tsp chilli powder
1 1/2 tsp cumin
2 medium cloves garlic, finely diced
1/2 tsp salt
1/2 tsp pepper
1 400ml can coconut cream
600ml water
1 1/4 cup sauerkraut, drained
4 bay leaves
In a large pot saute onion in oil over medium heat. Add spices and yams, stirring frequently for a few minutes to allow spices to heat up. Then add mushrooms and continue to stir frequently. Saute for a few minutes until mushroom begin to soften, then add garlic, coconut cream and water. Stir until coconut cream is well blended. Add sauerkraut and bay leaves , and stir until combined. Bring to a gentle boil, then simmer for about 30 minutes or until yams are easily skewered with a fork. Garnish with parsley if desired.
Store in fridge in airtight container for up to 5 days or store in freezer in airtight container for up to 1 month.
Serves 6-8
Prep & Make time:
Prep time ~ 25 minutes
Cooking time ~ 35 minutes
Total time ~ 60 minutes
Love the power of food
Sauerkraut
Sauerkraut, a fermented form of cabbage, is loaded with health promoting probiotics. These amazing probiotics (healthy bacteria) promote a healthy gut and also help support a healthy immune system!
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