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🍽️ Vegan Sauerkraut Soup

201 kcal · 30 min · 4 servings

Ingredients

• 1 red bell pepper
• 2 onions
• 2 carrots
• 300 g fresh sauerkraut
• 800 g strained tomatoes
• 1 l vegetable broth
• salt
• pepper
• 1 tsp cumin
• 1 tsp curry powder
• 1 handful parsley (5 g each)

Instructions

1. 1. Remove the stem and seeds from the bell pepper.
2. 2. Wash the bell pepper thoroughly.
3. 3. Cut the flesh of the bell pepper into thin strips.
4. 4. Peel the onions.
5. 5. Peel the carrots.
6. 6. Cut the onions in half.
7. 7. Slice the onion halves into thin strips.
8. 8. Slice the carrots into rounds.
9. 9. Drain the sauerkraut in a colander.
10. 10. Let the sauerkraut drip dry well.
11. 11. Place the prepared vegetables in a large pot.
12. 12. Add the puréed tomatoes to the pot.
13. 13. Add the drained sauerkraut to the pot.
14. 14. Pour vegetable broth into the pot until everything is covered.
15. 15. Bring the soup to a boil.
16. 16. Season the soup with salt to taste.
17. 17. Season the soup with pepper to taste.
18. 18. Add cumin to the soup.
19. 19. Add curry powder to the soup.
20. 20. Reduce the heat to low.
21. 21. Let the soup simmer for 20 minutes.
22. 22. Check if the vegetables are soft.
23. 23. Wash the parsley.
24. 24. Shake the parsley dry.
25. 25. Pick the parsley leaves off the stems.
26. 26. Divide the finished soup among the plates.
27. 27. Sprinkle the soup with a little pepper.
28. 28. Garnish the soup with the fresh parsley leaves.

Nutrition per serving

• kcal: 201
• Protein: 12 g · Fett/Fat: 1 g · Carbs: 33 g