Bohneneintopf mit Tahini-Joghurt & Green Salsa

Bean Stew with Tahini Yoghurt & Green Salsa

Leeks are often underestimated - wrongly so, in our opinion. That's why it's used twice in this creamy soup:⁠ As a base and in the cabbage topping.⁠

Ingredients for 2-4 people:

1 white onion, peeled and diced⁠
4 leeks, cleaned and cut into rings (omit the very dark green part and use it elsewhere)⁠
1 clove of garlic, peeled and pressed⁠
1 can white beans, drained⁠
200 ml oat cream⁠
500 ml vegetable broth⁠
1-2 tsp mustard⁠
2-4 tbsp yeast flakes⁠
2 tbsp olive oil⁠
salt, pepper, lemon juice⁠
1 glass of SUUR Garlic & Pepper Kraut⁠

Heat the olive oil in a saucepan and sauté the onions over a low heat for a few minutes. Add the leeks and garlic and sauté for a few minutes. ⁠

Pour in the vegetable stock and simmer for about 10 minutes. After about 7 minutes, add the beans and mustard. ⁠

puree. ⁠

Stir in the oat cream and yeast flakes and season with salt, pepper and lemon juice. ⁠

Distribute the soup onto plates and top with SUUR Garlic & Pepper Kraut. This goes well with a crispy baguette.⁠

Bon appetit!

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