Kombucha “Beer Cheese” Soup | AIP, Dairy-Free & Paleo

Celebrate St. Patty’s Day with this Kombucha “Beer Cheese” Soup! So creamy and simply AIP, Dairy-Free and Paleo!

With St. Patrick’s Day fast approaching, I’ve been thinking about ways to integrate traditional dishes into delicious allergy friendly AIP, Dairy-Free and Paleo versions. This Kombucha “Beer Cheese” Soup will help fill that missing void for those of you that require a gluten-free and dairy-free alternative to the conventional gluten and dairy laden recipe. Cheers!

Kombucha “Beer Cheese” Soup

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★★★★★

5 from 1 reviews

• Author: Kristin
• Total Time: 25 minutes
• Yield: 6 1x

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Description

Celebrate St. Patty’s Day with this Kombucha “Beer Cheese” Soup! So creamy and simply AIP, Dairy-Free and Paleo!

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Ingredients

Scale 1x2x3x

• 2 tablespoons bacon fat
• 1 small onion (minced)
• 2 cloves garlic (minced)
• 3 stalks celery (minced)
• 1 16.2 fl. ounce bottle Original Kombucha
• 1 15 ounce can pumpkin puree
• 1 13.5 ounce can full fat coconut milk
• 1/4 cup nutritional yeast
• 1 teaspoon coconut aminos
• 1 teaspoon sea salt
• 1 1/2 teaspoon dijon mustard (omit for AIP)
• 1 cup chicken bone broth
• 3 tablespoons arrowroot powder
• optional: garnish with bacon and chives

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Instructions

1. Heat bacon fat in a large soup pot over medium high heat.
2. Add onion, garlic and celery. Sauté for a few minutes until soft and fragrant.
3. Pour in original flavor Kombucha and bring to a low simmer.
4. Add pumpkin puree and coconut milk. Bring to a boil.
5. Stir in nutritional yeast, coconut aminos, sea salt and dijon mustard.
6. In a small bowl whisk arrowroot powder into chicken broth until smooth. Pour slowly and stir rapidly into soup.
7. Top with bacon crumbles and fresh chives. Enjoy!

Notes

Tip: Use mini food processor to finally chop celery and onion.

• Prep Time: 5 minutes
• Cook Time: 20 minutes