Sauerkraut-Carrot and Ginger Soup

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Sauerkraut-Carrot and Ginger Soup
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 h. 15 min.
Ready in
Calories:
295
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie295 cal.(14 %)
Protein6 g(6 %)
Fat18 g(16 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage7.9 g(26 %)
Vitamin A2.2 mg(275 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.5 mg(13 %)
Vitamin K38.6 μg(64 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.5 mg(36 %)
Folate58 μg(19 %)
Pantothenic acid0.8 mg(13 %)
Biotin9.6 μg(21 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C23 mg(24 %)
Potassium902 mg(23 %)
Calcium123 mg(12 %)
Magnesium52 mg(17 %)
Iron1.9 mg(13 %)
Iodine9 μg(5 %)
Zinc1.2 mg(15 %)
Saturated fatty acids10.9 g
Uric acid60 mg
Cholesterol46 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
500 grams carrots
1 onion
1 garlic clove
30 grams ginger
2 Tbsps butter
150 milliliters Apple juice
750 milliliters Vegetable broth
salt
peppers
100 milliliters Whipped cream
300 grams Sauerkraut
30 grams sun-dried Tomatoes (in oil)
2 slices Whole Wheat Bread (cut into pieces)
40 grams Crème fraiche
thyme (for garnish)
How healthy are the main ingredients?
carrotSauerkrautApple juiceWhipped creamgingerTomato

Preparation steps

1.

Peel the carrots, onion, garlic and ginger, and chop finely. Heat 1 tablespoon of butter in a saucepan and saute the vegetables until tender, but not browned. Add the apple juice and broth, season with salt and pepper and simmer for about 10 minutes. Remove 3-4 tablespoons of the vegetables and set aside. Working in batches if necessary, transfer the soup to a blender and puree the soup with the cream until smooth. Return the soup to the pot. Drain the sauerkraut and add it to the pot along with the reserved vegetables and simmer over low heat until the sauerkraut is heated through, about 5 minutes.

2.

Drain the tomatoes and chop. Heat the remaining butter in a skillet and saute the bread until golden brown. Drain on paper towels.

3.

Season the soup and ladle into bowls.Top with the tomatoes and crème fraîche and serve garnished with the thyme and croutons.