Sauerkraut Soup
This recipe for sauerkraut soup is hearty, delicious and simple to make. All cooked in one pot and ready in just 30 minutes.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- salt and pepper to taste
- 2 leaves
- 1 teaspoon smoked paprika
- 1 medium onion diced
- 2 medium potatoes peeled and diced
- 2 medium carrots peeled and sliced
- 4 cups (1 litre) vegetable stock
- 2 cups (480 ml) water
- !ingredients
- 2 cups (350 grams) cooked chickpeas (optional)
- 2 cups (280 grams) sauerkraut (you can rinse it if you wa i didn’t)
- chives or parsley or green onion to garnish (optional)
- Carbohydrate 87.290614 g
- Cholesterol 0 mg
- Fat 0.94826 g
- Fiber 13.5752701770544 g
- Protein 10.05097 g
- Saturated Fat 0.2000462 g
- Serving Size 1 1 recipe (550g)
- Sodium 184.138972916667 mg
- Sugar 73.7153438229456 g
- Trans Fat 0.1961108 g
- Calories 384 calories
!Instructions Heat a pot over medium-high heat and add the onion and a splash of the vegetable stock. Sautee until the onions are soft. Add the bay leaves and the smoked paprika and stir constantly for about 30 seconds to release the flavours. Add the carrots, potatoes, stock, water, chickpeas and sauerkraut and bring to a boil. Reduce the heat to medium-low and partially cover. Simmer until the potatoes and carrots are tender – 15 to 20 minutes. Taste and add salt and pepper (how much will depend on how salty your sauerkraut is to begin with). Serve and garnish with a green herb, if desired.
