Ingredients
Roux
- 4 Tbsp vegan 'butter'
- 1 medium brown onion, diced finely
- 1\4 cup plain flour
Soup
- 1 1\2 cups 'chicken' flavoured stock
- 2 1\2 cups plant milk (full cream soy)
Fillings
- 400g vegetarian sausage (halved and sliced)
- 1 1\2 cups potatoes, cooked, peeled and diced
- 1 cup sauerkraut (recommend dicing)
Garnish
- Parsley, chopped fresh
- Black pepper
Optional
- 1/4 cup nutritional yeast
- 1 tsp wholegrain mustard per bowl to serve
Instructions
- In a large saucepan, melt the 'butter' over medium heat.
- Add onions and saute for 5 minutes until tender.
- Add flour, stirring until completely combined. Cook for 1 minutes, then add the stock and the milk.
- Turn heat to medium high, then cook stirring often until broth begins to thicken.
- reduce heat to medium, then add the sliced sausage, cooked potatoes, sauerkraut and parsley. Simmer for five minutes and remove from heat.
- Serve with freshly cracked black pepper.
Notes
- This soup is so reminiscent of corned beef silverside with creamy white sauce....
- It will work with GF flour, but I have as if yet failed to find a good basic vegan + gf sausage replacement.
- Original recipe says to use 1\2 tsp parsley. But I really like parsley, I keep it frozen in big bags... I probably added half a bunch worth of leaves, personal choice.