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: 8 people
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
- salt and black pepper to taste
Instructions
- 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.
- 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.
- Add sauerkraut and white beans and continue to cook about 10 minutes.
- 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.
- Season soup with salt and pepper to taste.
Notes
Label uses homemade vegetable broth [nutrition-label]
Nutrition
Nutrition Facts
Vegan Sauerkraut Soup
Amount per Serving
Calories
180
% Daily Value*
Fat
1.4
g
2
%
Saturated Fat
0.1
g
1
%
Sodium
178.3
mg
8
%
Carbohydrates
36.7
g
12
%
Fiber
9.7
g
40
%
Sugar
6.8
g
8
%
Protein
8
g
16
%
Vitamin A
1450
IU
29
%
Vitamin C
77.6
mg
94
%
Calcium
130
mg
13
%
Iron
3.2
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
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