Superkraut Veggie Stew

Ingredients:

• 1 tsp olive oil
• 1 red onion, diced
• 1 leek, finely sliced
• 4 garlic cloves, finely chopped
• 1 large potato, cubed
• 1 sweet potato, cubed
• 2 carrots, chopped
• 1 parsnip, chopped
• 1 cup of sliced mushroom
• 1 tin cannellini beans, rinsed and drained
• 3 cups of vegetable broth
• 1 Tbsp apple cider vinegar
• 1 Tbsp tamari or soy sauce
• 2 Tbsp tomato puree
• 2 dried bay leaves
• ½ tsp dried or 1 tsp fresh chopped thyme
• ½ tsp dried or 1 tsp fresh chopped rosemary
• ½ tsp dried or 1 tsp fresh chopped oregano
• 2 Tbsp nutritional yeast
• ½ cup Turmeric & Ginger Superkraut
• 1-2 Tbsp juice from the Superkraut jar
• Salt and pepper to taste

Method:

1. In a large heavy bottomed pan, heat the oil over medium-high heat.
2. Add the red onion and leek and sauté for 5 minutes, or until the onion and leek start to soften and caramelise.
3. Add the garlic and cook for another minute.
4. Add the apple cider vinegar, tomato puree, herbs and sprinkle with a pinch of salt and pepper, cook another few minutes.
5. Add the potatoes, sweet potatoes, carrots, parsnips and mushroom, mix well and sauté for a few minutes to begin to cook the vegetables.
6. Pour in the vegetable broth and tamari (soy sauce) and mix well to combine.
7. Add in the bay leaves and nutritional yeast, and bring the stew to a simmer.
8. Once simmering, reduce heat to medium-low, cover and simmer for 20 minutes or until the veggies are cooked through.
9. Add in the cannellini beans and cook for a further 10 minutes.
10. Remove from the heat and stir in the Turmeric & Ginger Superkraut and the Superkraut juice.
11. Serve as it is or with brown rice or quinoa and an extra helping of Turmeric & Ginger Superkraut for a deliciously spiced winter warming bowl of goodness.