Potato, Fennel, Lemon & Dill Soup with Miso and Sauerkraut

As Mother Nature begins to settle for her winter slumber, the air begins to cool and the landscape begins to yawn, I find myself seeking a warmth from within. Gone are the days where the heat of the sun penetrates your very being, we now need to fuel our inner furnace to maintain some kind of homeostasis.

Comfort food was born of this reason, unctuous and hearty, made to wrap you in a blanket of content fulfilment. This soup does just that, filling and wholesome, yet it imparts a freshness that keeps us straddled between the seasons.

One to make and enjoy, be it as the rain streaks the windowpanes or the last sunbeams of summer illuminate your face in an evening.

Allowing plenty of time to just be……..

Just you, as you are……..

In that perfect moment.

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potato soup, sauerkraut soup, vegetarian soup, winter warmer, nordic food

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Author: Suze Morrison

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Potato, Fennel, Lemon & Dill Soup with Miso, and Sauerkraut

Prep time: 15 MinCook time: 23 MinTotal time: 38 Min

One to make and enjoy, be it as the rain streaks the windowpanes or the last sunbeams of summer illuminate your face in an evening.

Ingredients

• 450g Small Waxy Potatoes, roughly chopped into bite size chunks.
• 1 White Onion finely sliced.
• 1 Bulb Fennel finely sliced.
• 200g Cooked Butterbeans
• 500ml Water
• 2tbsp White Miso
• 50ml Extra Virgin Olive Oil, plus extra to drizzle
• 1 Large Lemon, juice and Zest, plus extra wedges to serve.
• 80ml Kefir
• Good Crack Black Pepper
• 4tbsp Sauerkraut
• 2tbsp Dill, finely chopped, plus extra to serve.

Instructions

1. Heat the oil over a medium heat in a large pan and add the onion and fennel. Cover with a lid and sweat for 10-12 minutes or until soft, sweet, and translucent.
2. Add the potato chunks and mix to coat in the oil, add the water and bring to a simmer. Simmer for 15-20 minutes or until just tender.
3. Take a spoonful of the cooking liquid and add to the miso in a cup, mix to form a paste then add back to the pan, along with the butterbeans, lemon zest, juice, and kefir.
4. Lower the heat and warm through, add the dill and black pepper. Taste and adjust the seasoning with a more lemon or a little salt if needed.
5. Ladle into 4 bowls and top each with 1tbsp sauerkraut and a little extra dill. Serve with crusty bread.

https://gourmetglow.co.uk/recipes/potato-fennel-soup-miso-sauerkraut

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