Sauerkraut Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty, warming vegan soup loaded with potatoes, white beans, aromatic vegetables, and tangy sauerkraut with caraway and dill. Comfort food that's deeply satisfying and naturally plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons vegan butter
- 1 medium onion, (diced)
- 2 medium carrots, (sliced)
- 3 garlic cloves, (minced)
- 6 cups reduced sodium vegetable broth
- 1 medium russet potato, (diced (1/2 to 1 inch))
- 1 (15.5 ounce/439 gram) can cannellini beans, (drained and rinsed)
- 1 teaspoon dried marjoram
- 1/2 teaspoon caraway seeds
- 1 (16 ounce/454 gram) jar sauerkraut, (drained (about 1 1/2 cups))
- Salt and pepper, (to taste)
- 1/4 cup chopped fresh dill
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 725mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 473mg
- Calcium
- 95mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 725MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.