Hearty vegan sauerkraut soup

Ingredients for 4 servings:

• 1 bag of sauerkraut, approx. 500 g
• 1 onion(s)
• 125 g smoked tofu, approx.
• 1 vegetable stock cube
• 1 can coconut milk, approx. 400 ml
• 4 Merguez, vegan
• 10 small potatoes, boiled
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Rinse the sauerkraut thoroughly under running water and let it drain. Dice the onion and smoked tofu. Place the sauerkraut, smoked tofu, and stock cube in a pot and add water. Not too much, as the sauerkraut shouldn’t be covered. Simmer everything for at least 30 to 1 hour, until the sauerkraut is soft. Now dice the cooked potatoes. Cut the merguez into pieces and add everything to the sauerkraut along with the coconut milk. The consistency of the dish can be thinned with water to taste. We like it best as a thick stew. Bring everything to the same temperature. Then season the soup with salt and pepper. Tip: The quantities given are only guidelines; a little more or less of the ingredients won’t be noticeable in the soup. Smoked tofu and merguez are also interchangeable. But it should definitely have some smoked flavor. If you like caraway, you can add it if you like.