Vegan Sauerkraut Soup
Kick up your health with this immunity-boosting vegan sauerkraut soup. Using ingredients you probably have on hand, add any store-bought sauerkraut you like. Ready in a matter of minutes and tasty, to boot.
Servings Prep Time
8 people 20 minutes
Cook Time
25 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
25 minutes
Sauerkraut Soup
Vegan Sauerkraut Soup
Kick up your health with this immunity-boosting vegan sauerkraut soup. Using ingredients you probably have on hand, add any store-bought sauerkraut you like. Ready in a matter of minutes and tasty, to boot.
Servings Prep Time
8 people 20 minutes
Cook Time
25 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
25 minutes
Sauerkraut Soup
Ingredients
  • 1 rib celery finely diced
  • 1 medium onion finely diced
  • 2 medium carrots thinly sliced
  • 3 medium potatoes peeled, chopped 1/2″ cubes
  • 1/4 cup quinoa uncooked and rinsed
  • 2-3 cups sauerkraut drained and rinsed
  • 8 cups low-sodium vegetable broth (or 8 cups homemade)
  • 2 cups water
  • 1, 15 oz can white beans drained and rinsed. Sometimes called white kidney beans or cannellini.
  • 1 bay leaf
  • sea salt and pepper to taste
Instructions
  1. In a large pot over medium heat, saute the finely chopped celery and onion in a small amount of vegetable broth or water until softened and golden, about 5 minutes.
  2. Add sliced carrots, potatoes, quinoa, bay leaf, broth and water. Bring to a boil then reduce heat and simmer 15 minutes or until the vegetables are tender.
  3. Add sauerkraut and white beans and continue to cook about 10 minutes.
  4. Remove bay leaf and transfer about half of the soup, slightly cooled, into a blender and blend until smooth. Then pour back into the pot and stir well. Or use an immersion blender to cream part of the soup right in the pot.
  5. Season soup with salt and pepper to taste.

This recipe was printed from plantbasedcooking.com