Sauerkraut Soup
My vegan sauerkraut soup is like a big bowl of comfort! Made with veggies, beans, potatoes, and zesty sauerkraut, this soup is super hearty and incredibly satisfying. This stuff is guaranteed to warm you up when it's cold outside!
Servings: 6
Calories: 130kcal
Ingredients
- 2 tablespoons vegan butter
- 1 medium onion, diced
- 2 medium carrots, sliced
- 3 garlic cloves, minced
- 6 cups reduced sodium vegetable broth
- 1 medium russet potato, diced (½ to 1 inch)
- 1 (15.5 ounce/439 gram) can cannellini beans, drained and rinsed
- 1 teaspoon dried marjoram
- ½ teaspoon caraway seeds
- 1 (16 ounce/454 gram) jar sauerkraut, drained (about 1 ½ cups)
- Salt and pepper, to taste
- ¼ cup chopped fresh dill
Instructions
- Melt the butter over medium heat in a large pot. Add the onion and carrots. Sweat the vegetables for about 10 minutes, stirring occasionally, until they start to soften up.
- Push the vegetables to the side of the pot and add the garlic. Sauté the garlic for about one minute, stirring constantly, until it becomes very fragrant.
- Stir in the broth, potato, cannellini beans, marjoram, and caraway seed. Raise the heat and bring the liquid to a boil, then lower the heat and let the soup simmer until the potato is fork tender, about 15 minutes.
- Stir in the sauerkraut and continue simmering the soup for another ten minutes.
- Remove the pot from heat and season the soup with salt and pepper to taste. Stir in the dill.
- Ladle the soup into bowls and serve.
Nutrition
Serving: 1.5cups | Calories: 130kcal | Carbohydrates: 22g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 172mg | Potassium: 266mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3729IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 2mg