6 medium russet potatoes, diced into ½-inch cubes (about 2 lbs.)
4 – 6 celery ribs, chopped small
2 medium yellow onion, chopped small
5 garlic cloves, minced (one reserved, not minced)
1 teaspoon fresh ground black pepper
1 cup vermouth
1 cup plain sauerkraut brine
4 tablespoons nutritional yeast
2 – 4 cups boiling water
1 tablespoon Better than Bouillon No Chicken Base
1 bunch kale, stems removed and chopped medium
1 can white beans (navy) with liquid
1 cup roasted unsalted cashews
1/2 – 3/4 cup unsweetened soy or oat milk
2 tablespoon lemon juice
1 tablespoon apple cider vinegar (optional)
8 tablespoons vegan butter
Instructions
Heat oil in a large heavy bottom pot over medium-high heat. Add potatoes, celery, onion and 4 cloves minced garlic. Season with pepper to taste. Cook, stirring, until softened and slightly browned, 5 to 8 minutes.
Stir in vermouth, sauerkraut brine, and nutritional yeast. Add boiling water until vegetables are covered and stir in bouillon. Bring to a boil, reduce heat to medium-low and simmer until potatoes are just soft, 10 to 15 minutes.
When potatoes are soft, stir in kale and beans and cook for 5 minutes, until kale is as soft as you like it.
While kale cooks, make cashew cream by blending 1 cup roasted unsalted cashews with 1/2 – 3/4 cup unsweetened soy or oat milk until very smooth. Add remaining garlic clove to cream and blend again.
Before serving, stir in earth balance, lemon juice and apple cider vinegar (if using). Simmer until earth balance is melted and soup is heated through.
Taste and season with salt, pepper, and more lemon juice to taste.