Potato-sauerkraut soup with smoked tofu

Ingredients for 4 servings:

• 2 onions
• 300 g potatoes
• 2 parsley roots
• 1 pack of fresh sauerkraut, approx. 700 g (or 850 ml can)
• 100 ml white wine
• 250 g cream
• 3 tbsp rapeseed oil
• 1.2 liters of vegetable broth
• nutmeg
• Sea salt
• pepper
• 2 tbsp honey, liquid
• 300 g smoked tofu
• 100 g sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel and dice the onions, potatoes, and parsley roots. Sauté 500g of sauerkraut with the finely chopped vegetables in 1 tablespoon of oil. Add some of the vegetable stock and simmer, covered, for 15-20 minutes over low heat. Deglaze with white wine, add the remaining vegetable stock, and simmer for another 20 minutes. Puree the mixture. Stir in the cream. Season to taste. Cut the smoked tofu into small strips and fry in 1 tablespoon of oil, then set aside. Briefly sauté the remaining sauerkraut with the last tablespoon of oil and the honey, then stir into the soup. Serve the soup with the smoked tofu and sour cream.