- 1 pound Yukon gold potatoes, scrubbed, peeled, and cut into chunks
- 1 pound cauliflower, chopped
- 1/4 cup fermented plain sauerkraut
- 3 (15-ounce) cans cannellini beans, drained
- 1 cup green onion tops, chopped
- 2 tablespoon fermented garlic, minced
- 4 cups chicken stock
- 3 tablespoons unsalted butter
- 2 tablespoons dry white wine
- 1 sprig of fresh rosemary
- Sea salt, to taste
- Black pepper, to taste
- Juice from 1/2 a lemon
- Fresh spinach for topping
- In an 8-quart slow cooker, combine the potatoes, cauliflower, sauerkraut, onion, garlic, chicken stock, butter, wine, rosemary, and salt and pepper to taste.
- Cover and cook until the vegetables are very tender, about 8 hours on low.
- Remove and discard the Rosemary sprig, and turn off the slow cooker.
- Add the lemon juice.
- Purée the ingredients using an immersion blender. (Or, blend the soup in a blender in small batches, only filling the blender 1/2 way and venting the top, transferring the puréed soup to a different pot.)
- Add in the drained Cannellini beans, and mix well. Reheat the soup to warm if necessary.
- Taste and add additional salt and pepper if desired.
- Serve in bowls topped with fresh spinach and cracked black pepper.
