Vegan Sauerkraut Soup

Vegan Sauerkraut Soup recipe is sour, salty, and full of comfort. This hearty, nutritious meal combines Eastern European flavors in a plant-based and healthy manner. When you are in the mood to have something heavy and at the same time light and probiotic, the Vegan Sauerkraut Soup Recipe is ideal. The fermented spice is provided by the sauerkraut, and it is enriched and earthy with the spices and the vegetables. It is perfect to drink on cold nights or when you require a stimulus to your digestive system. When you are in the mood to be warm yet light, then this soup is the one that fills up the depth and the zing.

STATS

• Diet: Vegan, Dairy-Free, Gluten-Free
• Course: Soup
• Cuisine: Eastern European-Inspired
• Prep Time: needs 15 minutes
• Total Time: all most 45 minutes
• Yield: 4 servings
• Serving Size: 1 cup
• Difficulty: Easy
• Cook Time: 30 minutes
• Method: Stovetop

EQUIPMENT:

• Measuring cups & spoons
• Large pot/Dutch oven
• Wooden spoon
• Chef’s knife
• Ladle
• Cutting board

INGREDIENTS:

• A little onion
• One tablespoon of olive oil
• Two minced garlic cloves
• Diced carrot, medium
• One chopped celery stalk
• Two cups of finely chopped green cabbage
• One and a half cups of gently rinsed sauerkraut
• 1 smoked paprika teaspoon
• Half a teaspoon of caraway seeds, optional
• One tiny bay leaf and four cups of low-sodium vegetable broth
• To taste, add black pepper and salt.
• Fresh dill or parsley for garnish (optional)

INGREDIENT NOTES:

Oil:

• Select oils such as avocado or olive oil which are heart friendly. A small amount goes far in contributing to give a soup more depth and flavour. To make the dish oil-free, cook veggies with a small amount of broth.

Aromatics:

• The base flavor of a classical mix of cut onion, garlic, carrot, and celery. These vegetables provide sweetness, depth and umami as they are cooked and their natural flavor comes out.

Cabbage:

• The body and slightly sweet essence fresh green cabbage contributes is nicely tempered by the acid of sauerkraut. Slicing the cabbage thinly makes it cook well and work in tandem with the soup.

Sauerkraut:

• Select raw, unpasteurized sauerkraut to get the vitals probiotics in the gut. Wash lightly and de-emphasize the saltiness, as oftentimes necessary, but keep the tart characteristics of the soup which are attractive and associated with this soup.

Broth:

• In order to control the end seasoning, use a low sodium or no salt veggie broth. A do-it-yourself broth is more complex but any decent store bought model is fine.

Spices:

• Smoked paprika has a little bit of warmth and light smoke. A touch of caraway seeds adds an old-School German-esque flavor that goes best with sauerkraut and cabbage.

Bay Leaf:

• Add the soup to one or two dried bay leaves that were simmered. Take care and eliminate them before serving with the most appropriate texture and taste.

DIRECTIONS:

1. In a big saucepan, heat the oil over a medium flame.
2. Add the some vegetables. Sauté gently tender, 5 to 6 minutes.
3. Add the chopped cabbage & stir. Continue cooking for two more minutes.
4. If using, add the caraway, paprika, & sauerkraut. Stir well.
5. Add the bay leaf & pour in the veggie broth.
6. Heat the soup until it gently boils.
7. Cook for the all most thirty minutes on the low flam.
8. Season with pepper and some salt after tasting.
9. Before serving, remove the bay leaf.
10. If desired, garnish with fresh herbs. Warm up and serve.

TIPS:

• Cook more on the simmer to bring out added flavor.
• You may use bagged slaw mix to save on cutting time.
• Both white beans and potatoes can be added in to bulk it up.
• Adding lemon juice as a finishing touch will make it tangy.
• Add in vegan sour cream to make it creamy.

DATA STORAGE:

FRIDGE:

• Allow the soup to cool fully. Store in an airtight bag for as many as four days. Reheat on an oven or in the toaster.

Freezer:

• For convenient dinners, freeze in single servings. After freeze it. It may be use just in 2 months. Put in the freezer overnight.

FAQS

Does it taste hot?

• No, not automatically, though add red pepper flakes, if you are a heat-fan.

Is it feasible to prepare in a slow cooker?

• Yes. Put it all in and cook on low between 6-8 hours.

And what shall I do without caraway?

• Omit or use fennel seeds to make the same note.

NUTRITION:

Calories: 85
Carbs: 12g
Net Carbs: 9g
Fiber: 3g
Sugar: 4g
Protein: 2g
Serving Size: 1 cup
Fat: 3g
Sodium: 510mg
Yield: 4 servings
Potassium: 270mg
Calcium: 45mg
Iron: 1mg