Vegan Sauerkraut Soup
A nourishing blend of tangy sauerkraut, hearty vegetables, and protein-rich beans, this vegan soup is perfect for a comforting meal any day of the week.
Ingredients
Main Ingredients
- 2 cups sauerkraut Opt for high-quality, organic, unpasteurized sauerkraut if possible.
- 1 cup diced potatoes
- 1 cup mixed vegetables (carrots, celery, bell peppers) Can substitute with other vegetables as desired.
- 1 can beans (such as white beans or kidney beans), drained and rinsed
- 4 cups vegetable broth Ensure the broth is gluten-free if needed.
- 1 teaspoon caraway seeds Adds a subtle anise-like flavor.
- to taste Salt and pepper For seasoning.
- as needed tablespoons Olive oil For sautéing.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add diced potatoes and mixed vegetables and sauté for about 5 minutes until softened.
Cooking
- Stir in sauerkraut, beans, and caraway seeds.
- Pour in vegetable broth and bring to a gentle boil, scraping the bottom of the pot.
- Reduce heat and let simmer for 20-25 minutes.
- Taste and season with salt and pepper to your liking.
Serving
- Ladle the soup into bowls and enjoy, optionally garnished with fresh herbs.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For enhanced flavor, consider adding spices or herbs like thyme or bay leaves, and customize the vegetables as you prefer. This soup can be stored in the refrigerator for 3-4 days, or frozen for longer storage.