Sauerkraut Soup
Sauerkraut Soup - An elegant and unexpected way to serve sauerkraut!
Healthy, because
Even smarter
Nutritional values
Sauerkraut contains hardly any calories, is a valuable supplier of vitamin C and scores points with its abundance of lactic acid bacteria - they stimulate digestion, regenerate the intestinal flora and strengthen the immune system.
Those who do not like to bite on caraway seeds can use ground caraway - then half a teaspoon is enough.
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 249 mg | (6 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 stalk Leeks (about 150 grams)
- 2 garlic cloves
- 325 grams fresh Sauerkraut
- 4 Tbsps olive oil
- 2 Tbsps ground paprika (sweet)
- 1 tsp Caraway
- 350 milliliters Apple juice
- 2 stalks marjoram
- 2 bay leaves
- 800 milliliters Vegetable broth
- 1 Organic orange
- 125 grams Flatbread
- salt
- peppers
- 100 milliliters Soy creamer
- 1 pinch sugar
Kitchen utensils
Preparation steps
Halve leek lengthwise and rinse. Remove dark green outer leaves and cut crosswise into strips.
Peel and chop garlic. Drain sauerkraut and chop coarsely.
Heat half the oil in a pot over medium heat. Add leek and garlic and cook until slightly softened, about 1 minute. Add sauerkraut and cook 1 minute more.
Add 2 teaspoons paprika and caraway seeds. Pour in apple juice. Rinse marjoram and add to pot with bay leaves and broth. Bring to a boil and cook over medium heat for 30 minutes.
Rinse, dry and finely zest orange. After cooking for 15 minutes, add half of the orange zest to the soup. Cut flatbread into 1-cm (approximately 1/2-inch) cubes.
In a small bowl, mix bread cubes with remaining paprika, remaining orange zest, and remaining oil. Season with salt and pepper. Transfer to a baking sheet and bake in a preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown. Drain on paper towels.
Remove marjoram and bay leaves from soup. Stir in soy creamer, bring to a boil and season to taste with sugar, salt and pepper. Serve soup topped with croutons.
