Vegan Sauerkraut Soup Recipe
Vegan Sauerkraut Soup 🥣
This Vegan Sauerkraut Soup is a cozy potato-and-carrot bowl with tangy sauerkraut in a light, creamy broth. It’s the kind of soup that tastes like a winter kitchen — sour, savory, and made for toasted bread. No sausage. No dairy. Just vegetables, kraut, and a pot.
I love how the sauerkraut keeps this from tasting like plain potato soup. A little of the brine goes in with the cabbage so the broth stays bright. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Soup 💚
- 🌱 Completely vegan
- 🥬 Tangy sauerkraut
- 🥔 Soft potatoes
- 🥕 Sweet carrots
- 🍞 Made for crusty bread
- ⏱️ One-pot weeknight soup
The Secret to Broth That Isn’t Too Sour
Rinse the sauerkraut if your jar is very sharp, then add it near the end so it stays a little crisp. A splash of plant milk or coconut milk at the finish rounds the edges without hiding the tang. Don’t skip the black pepper and parsley — they make it taste finished.
Frequently Asked Questions ❓
Should I rinse the sauerkraut? 🥬
If it’s very salty or sour, rinse it once. Keep a little brine for flavor.
Can I make it creamy? 🥛
Yes. Stir in ½ cup unsweetened plant milk or coconut milk at the end.
Does it freeze well? 🧊
Yes, though the potatoes will be softer after thawing.
🌱 Vegan Sauerkraut Soup
Ingredients 🛒
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups potatoes, cut into chunks
- 2 cups sauerkraut, drained (rinse if very sour)
- 5 cups vegetable broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme or caraway seeds
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ cup unsweetened plant milk (optional, for creaminess)
- Fresh parsley and toasted bread, for serving
Instructions 👩🍳
- Heat the oil in a pot. Cook the onion, carrot, and celery for 6 minutes. Add the garlic and cook 30 seconds.
- Add the potatoes, broth, paprika, thyme, salt, and pepper. Simmer 15 minutes, until the potatoes are almost tender.
- Stir in the sauerkraut and simmer 10 minutes more.
- Add plant milk if you want it creamier. Taste and adjust salt, pepper, or a splash of sauerkraut brine.
- Serve with parsley and toasted bread.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 160 |
| Protein | 4g |
| Net carbohydrates | 26g |
| Total carbohydrates | 31g |
| Fiber | 5g |
| Total fat | 3g |
| Sodium | 780mg |
Estimates based on potatoes, sauerkraut, and vegetable broth, without bread. Exact numbers may vary by sauerkraut brand.
Notes & Tips 💡
- A pinch of smoked paprika makes it taste extra cozy.
- If you like it more sour, add extra kraut brine at the end.
- White beans can go in with the potatoes for more protein.
- This is even better the next day.
This Vegan Sauerkraut Soup is tangy, chunky, and made for toasted bread. A simple pot of potatoes and kraut. 🥣🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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