Name: Mustard soup with sauerkraut
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 150g sauerkraut; 1 leek, white & green chopped; 2 garlic cloves, peeled and chopped; 45 g sunflower spread; 3tbsp glutenfree plain flour; 750ml bouillon from powder; 1/2 tbsp apple cider vinegar; 3 tbsp wholegrain mustard; 3 tbsp Sojade Cuisine; Glutenfree oatcakes to serve

Combine a classic mustard soup with (homemade) sauerkraut for a very healthy winter dish.

Preparation

Melt the sunflower spread in a medium sized pan. Add the chopped leeks and fry for a couple of minutes before adding the chopped garlic and frying for a couple more minutes.

Add the flour to the pan and briefly stir, add the bouillon slowly while keeping stirring. Add the apple cider vinegar and bring to the boil.
Bring the sauerkraut to the boil too in a separate pan and boil both soup and sauerkraut for around 10 minutes.
If the soup is too thick, you can add a little water.

Take the soup off the hob and stir in the mustard. Puree the soup using a hand blender or kitchen machine. Add the vegan cream and blend a bit more until you have a nice smooth soup. Put the soup back on the hob to heat it all through.

Serve hot with the sauerkraut on top.

For a complete meal you can either serve the soup with oatcakes, rye bread or toast.

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.