2 tbsp RAW Extra Virgin Olive Oil
1 medium onion, finely minced
1 large carrot, grated
150g dill pickles, cut in half lengthwise and then thinly sliced
1 litre vegetable stock
3 medium potatoes, peeled and cubed
4 ½ tbsp full fat coconut milk
1 ½ tbsp flour
5-8 tbsp dill pickle juice
¾ tsp salt
¼ tsp pepper
4 tbsp dill, chopped
1 tbsp Jalapeno and Chilli Sauerkraut
1. Heat the olive oil in a large pot over a medium heat. Add the onion and cook for 2 minutes, then add the carrot and fry for 7 minutes or until the vegetables begin to soften. Stir in the dill pickles and cook for 3 more minutes. 2. Using a spoon, transfer the vegetables to a clean bowl.
3. To the same pot, add vegetable stock and bring to the boil. Once boiling, add the potatoes and reduce the heat to medium-low. Cook for 10 minutes.
4. Meanwhile, in a small bowl whisk together the coconut milk, flour and dill pickle juice. Set aside.
In the pot with the potatoes, stir in the sautéed vegetables, salt, pepper, and the flour mixture and cook for another 5 minutes or until the potatoes are tender when poked with a knife.
5. Remove the soup from the heat and serve in bowls. Top with a sprinkle of fresh dill and a spoonful of sauerkraut for an extra kick and gut boost!