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🍲 Hearty Sauerkraut and Leek Soup

143 kcal · 30 min · 4 servings

Ingredients

• 100 g leek (1/2 stalk)
• 2 small garlic cloves
• 175 g sauerkraut
• 2 tbsp oil
• 1 tbsp paprika powder (mild sweet)
• 1 tsp caraway
• 2 sprigs marjoram
• 2 small bay leaves
• 600 ml classic vegetable broth
• 2 small tart apples
• salt
• pepper
• 60 g sour cream (3 tbsp)

Instructions

1. 1. Wash the leek thoroughly and remove the outermost, dirty leaf.
2. 2. Cut the leek crosswise into rings about 5 millimeters thick.
3. 3. Peel the garlic clove and chop it finely.
4. 4. Let the sauerkraut drain briefly and then chop it coarsely.
5. 5. Heat the oil in a large pot.
6. 6. Sauté the leek and garlic over medium heat for 1 minute.
7. 7. Add the chopped sauerkraut and sauté it for another 1 minute.
8. 8. Sprinkle paprika powder and cumin over the mixture.
9. 9. Wash the marjoram and add it to the pot along with the bay leaves.
10. 10. Pour in the vegetable broth and bring the soup to a boil.
11. 11. Let the soup simmer over medium heat for 10 minutes.
12. 12. Wash the apples, quarter them, and remove the core.
13. 13. Cut the apple pieces into small cubes.
14. 14. Add the apple pieces to the soup after 10 minutes of cooking time.
15. 15. Let the soup simmer for another 10 minutes.
16. 16. Season the finished soup with salt and pepper.
17. 17. Serve the soup with a dollop of sour cream.

Nutrition per serving

• kcal: 143
• Protein: 2 g · Fett/Fat: 9 g · Carbs: 11 g