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🍲 Creamy Sauerkraut and Potato Soup

99 kcal · 30 min · 4 servings

Ingredients

• 1 spring onion
• 250 g potatoes
• 300 ml vegetable broth (instant)
• salt
• pepper (from the mill)
• 100 g fresh sauerkraut
• 1 tsp sunflower oil
• 2 slices Parma ham
• 1 tbsp fresh chopped herbs
• 1 tbsp yogurt

Instructions

1. 1. Wash the spring onions thoroughly.
2. 2. Remove the root ends and chop the white and light green parts of the onions into small pieces.
3. 3. Peel the potatoes.
4. 4. Cut the peeled potatoes into small cubes.
5. 5. Add the cubed potatoes and the chopped spring onions to the broth.
6. 6. Cover the pot.
7. 7. Simmer the mixture over low heat for 15 minutes.
8. 8. Remove the pot from the heat.
9. 9. Puree the potatoes and onions finely until a creamy soup forms.
10. 10. Season the soup with salt and pepper to taste.
11. 11. Squeeze the sauerkraut well to remove excess liquid.
12. 12. Heat the oil in a frying pan.
13. 13. Fry the squeezed sauerkraut in the hot oil.
14. 14. Cut the ham into thin strips.
15. 15. Mix the herbs with the yogurt.
16. 16. Season the yogurt-herb mixture with salt and pepper.
17. 17. Fill the potato cream soup into the bowls.
18. 18. Distribute the fried sauerkraut over the soup.
19. 19. Add the ham strips as a topping.
20. 20. Dollop the herb yogurt sauce onto the soup.

Nutrition per serving

• kcal: 99
• Protein: 5 g · Fett/Fat: 4 g · Carbs: 11 g