German sauerkraut and potato soup with white beans

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This rustic soup is hearty, tangy and surprisingly balanced. Potatoes and white beans make it filling enough for a simple supper.

Serves: 4 people

Preparation time: 25 min

Ingredients

• olive oil – 1 tbsp
• onion, chopped – 1
• carrot, diced – 1
• potatoes, diced – 1 lb
• sauerkraut, drained – 1 1/2 cups
• white beans, drained – 1 can (14 oz)
• vegetable stock – 5 cups
• bay leaf – 1
• juniper berries, lightly crushed – 3
• salt – 1/2 tsp
• black pepper – 1/4 tsp

Method

1. Heat the olive oil in a soup pot and cook the onion and carrot for 5 minutes.
2. Add the potatoes, sauerkraut, white beans, stock, bay leaf and juniper berries.
3. Simmer the soup for 20 minutes until the potatoes are tender.
4. Remove the bay leaf and juniper berries, season with salt and pepper and serve hot.