Vegan Polish Sauerkraut Soup

Ingredients:
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
2 medium potatoes, peeled and diced
1 small parsnip, diced (optional)
4 cups vegetable broth
2 cups water
4 cups sauerkraut, drained and rinsed
1 bay leaf
1 teaspoon caraway seeds
1 teaspoon dried marjoram
Salt and pepper to taste
Fresh dill, chopped (for garnish)
Instructions:
Prepare the vegetables: Chop the onion, mince the garlic, and dice the carrots, potatoes, and parsnip.
Sauté the onion and garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Add the vegetables: Add the diced carrots, potatoes, and parsnip to the pot. Stir well and cook for about 5 minutes.
Add the broth and water: Pour in the vegetable broth and water. Bring the mixture to a boil, then reduce the heat to a simmer.
Add the sauerkraut and spices: Stir in the sauerkraut, bay leaf, caraway seeds, and dried marjoram. Season with salt and pepper to taste.
Simmer the soup: Let the soup simmer for about 30-40 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally.
Adjust seasoning: Taste the soup and adjust the seasoning if needed. Add more salt, pepper, or marjoram to your preference.
Serve: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with freshly chopped dill.
Enjoy: Serve the soup hot with a slice of crusty bread or a side of rye bread for a traditional touch.