Vegan Sauerkraut Soup
A hearty, nourishing soup that combines the tang of sauerkraut with wholesome vegetables and protein-rich beans for a comforting plant-based meal.
Ingredients
Main Ingredients
- 2 cups sauerkraut
- 1 cup diced potatoes
- 1 cup mixed vegetables (carrots, celery, and bell peppers) Carrots, celery, and bell peppers work well.
- 1 can beans (white beans or kidney beans), drained and rinsed
- 4 cups vegetable broth Use gluten-free vegetable broth if needed.
Seasonings
- 1 teaspoon caraway seeds Optional, but recommended for flavor.
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add diced potatoes and mixed vegetables, sauté for about 5 minutes until softened.
Cooking
- Stir in sauerkraut, beans, and caraway seeds.
- Add vegetable broth and bring to a gentle boil.
- Reduce heat and let the soup simmer for about 20 to 25 minutes until potatoes and vegetables are tender.
- Taste and season with salt and pepper to your preference.
Serving
- Ladle soup into bowls and garnish with fresh parsley or dill if desired.
- Serve with crusty whole-grain bread or salad for a complete meal.
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Notes
Use quality, unpasteurized sauerkraut for maximum probiotics. For a thicker soup, blend part of it with an immersion blender. Feel free to experiment with different vegetables and seasonings.