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    Home » Soups & Stews

    Sauerkraut Soup (dairy free, oil free, vegan)

    Published: Nov 7, 2020 · Modified: Feb 16, 2021 by Jasmin Hackmann · This post may contain affiliate links · This blog generates income via ads

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    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?

    2 bowls with sauerkraut soup and a pot full with sauerkraut soup

    As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. Read More

    Jump to:
    • Ingredients
    • Substitutions
    • Variations
    • Instructions
    • Serving Options
    • Storage
    • Tips
    • 📖 Recipe

    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.

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    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

    close up of the pot with sauerkraut soup

    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.

    A bowl vegan sauerkraut soup with a spoon and cloth next to it.

    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.

    Bird view of 2 bowls with vegan sauerkraut soup and a pot with sauerkraut soup.

    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: 

    Potato Soup

    Cauliflower Soup

    Beetroot Soup

    Broccoli Cheddar Soup

    Serbian White Bean Soup

    Green Bean Soup

    Pumpkin Soup

    Wild Garlic Soup

    Hearty Vegan Lentil Soup from Simple Veganista

    Pin for Later!

    Two photos of vegan Sauerkraut Soup with text.

    Have you tried the recipe?

    If you tried the vegan Recipe, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments.  I would love to see your photo on Instagram or Facebook. To do this tag me with @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake.

    Enjoy your Meal, Jasmin
    Continue to Content

    📖 Recipe

    A bowl vegan sauerkraut soup with a spoon and cloth next to it.

    Vegan Sauerkraut Soup

    Yield: 4
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes

    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 tablespoon paprika powder
    • 1 teaspoon paprika smoked
    • 2 tablespoon tomato paste
    • 1 pinch of salt and pepper
    • 1 teaspoon marjoram
    • 3 teaspoon 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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    Did you make this recipe?

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    © Jasmin
    Cuisine: German / Category: Soups & Stews
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    Reader Interactions

    Comments

    1. Shi says

      December 02, 2020 at 10:29 am

      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

      Reply
      • Jasmin says

        December 04, 2020 at 3:40 am

        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. 🙂

        Reply
        • Linda says

          March 13, 2022 at 6:11 pm

          Hello! Thank you for the wonderful recipe. I am making it right now! Wondering how much of the brine should go into the soup. I have about 2 cups drained off of the sauerkraut. I'm considering just using a little and then water with no-chicken bullion concentrate.
          Linda

          Reply
          • Jasmin Hackmann says

            March 16, 2022 at 6:27 pm

            The sauerkraut I am using has almost now brine. Add it after you added all the other ingredients and add as much as you want to to get your preferet constistency.

            Reply

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