Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
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.