Vegan Sauerkraut Soup
Spice up your dinner tonight with this tasty sauerkraut soup! With a few items from the pantry, you can create an amazing vegan feast - featuring spicy sauerkraut, savory onions and paprika. Enjoy in just 30 minutes as either lunch or dinner. Bon appétit!
Servings 4
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 raw 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!