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.
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.