Minestrone mit Garlic & Pepper Kraut

Minestrone with Garlic & Pepper Herb

Spring may be just around the corner, but of course the seasonal vegetable box still mainly contains stored vegetables. ⁠

We don't think it's bad at all and cooked a delicious minestrone with white cabbage, carrots and celery. You are also welcome to use savoy cabbage and combine other vegetables such as swede. There are also seitan sausages and our Garlic & Pepper Kraut.⁠ Alternatively, super Kraut Deluxe also fits here!

Ingredients for 4 people:⁠
1/2 white cabbage, cleaned and cut into finer strips⁠
1 onion, peeled and diced⁠
2 carrots, peeled and halved and sliced⁠
1/4 celeriac, peeled and diced⁠
4-6 potatoes, peeled and diced⁠
optional: 1 small parsley root and/or parsnip, peeled and sliced⁠
1-2 cloves of garlic, peeled and pressed⁠
1 can of white beans or borlotti beans, drained and rinsed⁠
1.2-1.5 liters of vegetable broth⁠
1-2 tbsp tomato paste⁠
1 tsp mustard⁠
2-3 sprigs of thyme⁠
2 tbsp olive oil⁠
1 glass of SUUR Garlic & Pepper Kraut⁠

optional: side or tofu sausages sliced ​​or diced tofu⁠
1-2 tbsp olive oil⁠
paprika powder⁠
Italian herbs⁠
garlic powder⁠

Heat olive oil in a large saucepan and sauté onion over low heat for 10 minutes. Add the garlic, fry briefly, then add the carrots, white cabbage, celery, parsnip / parsley root and sweat for 3-5 minutes. Pour in the broth, add the tomato paste, thyme and potatoes and simmer for 10-15 minutes until everything is done. Add the beans 5 minutes before the end of the cooking time. Season with send, salt and pepper. ⁠

While the soup is cooking, heat the oil in a pan and sauté the sausages or tofu. Stir in the spices and fry briefly. ⁠

Arrange the minestrone on plates with the sausages and cabbage.⁠

Bon appetit!⁠

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