Sauerkraut-Carrot and Ginger Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 38.6 μg | (64 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 902 mg | (23 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 16 g |
Ingredients
- 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)
Preparation steps
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.
Drain the tomatoes and chop. Heat the remaining butter in a skillet and saute the bread until golden brown. Drain on paper towels.
Season the soup and ladle into bowls.Top with the tomatoes and crème fraîche and serve garnished with the thyme and croutons.
