You don't need many ingredients for this delicious sauerkraut soup and you may even have most of them in your pantry at home. A vegan soup made from spicy sauerkraut, sautéed onions and paprika make the sauerkraut recipe a real taste experience.
You can have this soup on your table in under 30 minutes as a light dinner or lunch.
Are you looking for recipes using sauerkraut? So what to do with Sauerkraut?
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In addition to typical sauerkraut recipes such as a sauerkraut pan, sauerkraut salad or as a side dish, this delicious sauerkraut stew is a great option to integrate more sauerkraut into your diet.
In addition to the typical autumn dishes such as onion tart and other soups and stews, sauerkraut is one of the classic dishes.
The typical German sauerkraut dishes mostly contain meat or other animal products, but you can also find sauerkraut in casseroles, hearty pastries, quiche, pizzas and pasta.
In addition to Schupfnudeln with sauerkraut, this vegetarian sauerkraut soup is one of my favorite dishes that I eat with sauerkraut. This German sauerkraut soup is a classic dish with noble sweet paprika.
This soup is gluten-free, dairy-free, oil-free and therefore also suitable for a whole food plant-based diet.
I not only want to show you quickly how to make a quick vegan sauerkraut soup, I also want to show you alternative options.
Ingredients
Before we go straight to the recipe, I would like to show you what's in this vegan sauerkraut soup. You can find the exact quantities below in the recipe card.
Onion
Garlic Cloves
Celery
Sauerkraut
Vegetable Broth
Paprika Powder
Smoked Paprika
Tomato Paste
Marjoram
Chicken Broth Powder (vegan)
Cashews
White Beans
Water
Substitutions
Let's take a look at what we can replace in the sauerkraut soup. Here I would like to give you options to adapt the soup to your diet.
Tomato Paste
If you can't eat tomatoes, you can also try to replace the tomato paste with e.g. paprika paste or pumpkin puree. I haven't tried it myself, but I can well imagine that it tastes very good.
Vegan Chicken Stock Powder
You can find the recipe for the powdered chicken stock on my blog. You can also use a purchased one or leave it out. In my opinion, it gives the sauerkraut soup a special taste.
Cashews
The cashews make the sauerkraut soup nice and creamy. However, if you don't want to use cashews, you can use sunflower seeds.
You do this in the same way as with the cashews. Depending on the situation, you have to let the soup simmer a little longer, since sunflower seeds don't thicken as nicely as cashews.
White Beans
Do you want to prepare the sauerkraut soup without legumes? No problem. Instead of the white beans, just use more cashews or sunflower seeds.
I like to use the white beans to integrate more nutrients and so that the soup is not too high in fat.
Variations
Above I gave you substitution options, now I would like to show you how you can adapt the soup to certain diets.
Gluten free
This vegan sauerkraut soup is already a gluten-free soup. You don't have to adapt anything to it.
Keto
Sauerkraut is keto friendly, so we only need a little twist to prepare this sauerkraut soup in keto.
Instead of white beans, use cashews here. Legumes are not keto friendly and can easily be replaced with nuts or seeds in this recipe.
Paleo
Sauerkraut is also paleo friendly. As with the keto diet, legumes are not paleo friendly either. Therefore, proceed as with the keto and replace the white beans with cashews.
Low Carb
This sauerkraut soup is already a low carb recipe. Which is great as a light dish for on the go or in the evening.
Instructions
Finely dice the onions and garlic cloves. Fry them in a large enough pot with a little water. Add a sip of water every now and then if you notice the bottom is turning a little brown or onions are starting to stick to the pot.
In the meantime, dice the celery finely and add them to the onions.
While you are sautéing the celery with the onions, blend the cashews, white beans and water in a high-speed blender until they are creamy.
Now add the sauerkraut and vegetable broth to the onions and stir it vigorously. Now season with paprika, tomato paste, pepper, marjoram, chicken stock powder, caraway seeds. Vigorously stir the soup and let it simmer on low for about 10 minutes.
Now add the cream and stir the soup. Season the soup to your own taste buds.
Prepare in Advance
This sauerkraut soup is great as a meal prep and you can prepare it 2-3 days in advance and then all you have to do is heat it up.
Serving Options
You can serve this sauerkraut soup as a starter or as a light main course. You can either serve rolls or bread with it.
I think the sauerkraut soup is a full meal and doesn't need any side dishes. However, if you are missing carbs, you can make the soup with a few potatoes.
Storage
Do you have some leftovers from the soup and don't really know what to do with them? Here I'll show you how to store it.
How to Refrigerate It?
You can store them in the refrigerator in an airtight container for about 5 days.
To warm up, simply heat the soup in a pot over medium heat or briefly put in the microwave.
How to Freeze It?
This vegan sauerkraut soup can also be frozen and prepared in large quantities. Simply freeze the sauerkraut soup in portions in containers. Take them out the night before and thaw them in the refrigerator.
Tips
Add variety to the soup and add a few carrots or other vegetables.
Make sure that you caramelize the onions properly, they give the soup a wonderful note.
Double up the recipe and freeze it as a meal prep.
More vegan Soup Recipes:
Hearty Vegan Lentil Soup from Simple Veganista
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Recipe
Vegan Sauerkraut Soup
You don't need many ingredients for this delicious sauerkraut soup and you may even have most of them in your pantry at home. A vegan soup made from spicy sauerkraut, sautéed onions and paprika make the sauerkraut recipe a real taste experience.
You can have this soup on your table in under 30 minutes as a light dinner or lunch.
Ingredients
- 2 onions
- 2 garlic cloves
- 1 celery stalk
- 28 oz (810 g) Sauerkraut
- 3 cups (750 ml) vegetable broth
- 1 tbsp paprika powder
- 1 tsp paprika smoked
- 2 tbsp tomato paste
- 1 pinch of salt and pepper
- 1 teaspoon marjoram
- 3 tsp vegan chicken broth powder (opt)
- ¼ cup (40 g) cashews
- 1 15 oz- can (300 g) of white beans, drained
- ½ cup (120 ml) water
Instructions
Finely dice the onions and garlic cloves. Fry them in a large enough pot with a little water. Add a sip of water every now and then if you notice the bottom is turning a little brown or onions are starting to stick to the pot.
In the meantime, dice the celery finely and add them to the onions.
While you are sautéing the celery with the onions, blend the cashews, white beans and water in a high-speed blender until they are creamy.
Now add the sauerkraut and vegetable broth to the onions and stir it vigorously. Now season with paprika, tomato paste, pepper, marjoram, chicken stock powder, caraway seeds. Vigorously stir the soup and let it simmer on low for about 10 minutes.
Now add the cream and stir the soup. Season the soup to your own taste buds.
Notes
More Tips and Tricks in the Post!
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Shi says
Good evening Jasmin!
Grüße aus Berlin! Ich hoffe, Dir geht es gut! I am a very very biiiiiiiig fan of yours and your recipes! They are healthy AND tasty which shows that these two attributes are not contradictory which is something many people sadly believe.
But back to my question:) Do you think it is possible to make this soup with kimchi instead of Sauerkraut. I know unlike both being products of fermenting cabbage the taste is very different but I have kimchi in my fridge and for me the taste of kimchi itself is too strong so I was looking for a recipe to tone it down a bit.
What do you think?
Thanks again and have a great week!
Your super fan
Jasmin says
Hi Shi, thank you so much for your amazing feedback. I am really happy you like my recipes. I do think it will work just fine. Kimchi is kind of sauerkraut. But it will be more spicy than the recipe with sauerkraut. It is a try worth. And I'd like to hear from you back how it turned out. 🙂