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

Kombucha “Beer Cheese” Soup


  • Author: Kristin
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x

Description

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


Scale

Ingredients

  • 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

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.