in Soup Recipes

Spicy Midnight Soup – vegetarian

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Ingredients for 10 servings:

  • 1 thin leek(s)
  • 2 garlic cloves
  • 1 can sauerkraut (285g drained weight)
  • 4 tbsp olive oil
  • 2 small chili peppers, dried
  • 4 tomatoes, peeled
  • ½ liter vegetable juice
  • 1 can chickpeas (240g drained weight)
  • 2 herb(s)
  • 2 tbsp tomato paste
  • Salt
  • Tabasco

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the leek and cut into thin strips. Peel and finely dice the garlic. Drain the sauerkraut well and chop it slightly finely. Heat the olive oil in a large pot. Sauté the leek and garlic. Crumble the dried chili over the top. Add the sauerkraut and sauté for about 10 minutes. Add the peeled tomatoes and mash them with a wooden spoon. Add the vegetable juice and chickpeas. Stir in the diced herbs and tomato paste. Add about 1.5 liters of water and season with salt and Tabasco.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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