Indian sauerkraut soup

Ingredients for 2 servings:

• 250 g sauerkraut, mild, from the can
• 1 tbsp, heaped margarine
• 100 g leek, green and white mixed
• 50 g bell pepper(s), red
• 200 g potatoes, mainly waxy
• ½ liter vegetable broth
• 1 tsp, heaped turmeric powder
• 1 tsp, heaped cumin
• ½ tsp garam masala
• some Pul Biber
• salt and pepper
• some parsley or chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan, quick cooking, slightly spicy

Finely chop the sauerkraut. Clean, wash, and strip the leek and bell pepper. Dice the peeled potatoes. Heat the fat in a pot. Lightly sauté the potato cubes. Add the bell pepper, leek, and cumin and sauté briefly. Mix in the turmeric, chili spice, and garam masala and deglaze with the broth. Stir in the finely chopped sauerkraut and simmer gently for about 10 minutes, until the potatoes are tender. Season with salt and pepper. Sprinkle with chopped parsley or chives. Tip for non-vegans: Round off the soup with a splash of white wine and/or serve with cooked minced pork or meatballs.