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🍽️ Creamy Sauerkraut and Carrot Soup with Crispy Croutons

302 kcal · 30 min · 4 servings

Ingredients

• 500 g carrots
• 1 onion
• 1 clove of garlic
• 30 g ginger
• 2 tbsp butter
• 150 ml apple juice
• 750 ml vegetable broth
• salt
• pepper
• 100 ml whipping cream
• 300 g sauerkraut
• 30 g dried tomatoes (preserved in oil)
• 2 slices dark bread
• 40 g crème fraîche
• thyme (for garnish)

Instructions

1. 1. Peel the carrots, the onion, the garlic, and the piece of ginger.
2. 2. Dice all ingredients into very small cubes.
3. 3. Heat 1 tablespoon of hot butter in a pot.
4. 4. Sauté the vegetables briefly until they become colorless.
5. 5. Deglaze the mixture with apple juice and the broth.
6. 6. Season the soup with salt and pepper.
7. 7. Let the soup simmer for about 10 minutes.
8. 8. Remove 3 to 4 tablespoons of the vegetables and set them aside.
9. 9. Puree the remaining soup finely with the cream.
10. 10. Return the well-drained sauerkraut to the pot.
11. 11. Add the reserved vegetables back into the soup.
12. 12. Let the soup heat through for about 5 minutes over low heat.
13. 13. Drain the tomatoes.
14. 14. Finely chop the tomatoes.
15. 15. Remove the hard crust from the bread.
16. 16. Fry the bread in the remaining butter until golden brown.
17. 17. Drain the crouton pieces on kitchen paper.
18. 18. Taste the soup and adjust seasoning if needed.
19. 19. Distribute the soup onto the bowls.
20. 20. Add the chopped tomatoes and the crème fraîche on top.
21. 21. Garnish the soup with thyme and the croutons.
22. 22. Serve the dish.

Nutrition per serving

• kcal: 302
• Protein: 6 g · Fett/Fat: 18 g · Carbs: 28 g