Light potato and sauerkraut soup

For 5 servings
  • 150 g onions
  • 600 g Potatoes
  • 1 TL Oil
  • 2 1/2 tbsp vegetable broth (instant)
  • 1 1/2 TL Rose paprika
  • 1 TL sweet peppers
  • 1 TL Caraway
  • 1 jar (s) (580 ml) Sauerkraut
  • 4 stem (s) parsley
  • 1 small red and yellow peppers
  • Salt
  • pepper
30 minutes
light
1.
Peel the onions, cut in half and cut into strips. Peel and finely dice the potatoes. Heat the oil in a large saucepan. Sweat the onions for 1-2 minutes. Add 2 1/2 liters of water, stock and spices and simmer for about 5 minutes.
2.
Put the sauerkraut in a sieve and rinse briefly under cold water, then cut into small pieces. Add the sauerkraut and potato cubes to the broth and simmer for 10-15 minutes. Wash the parsley and pat dry.
3.
Cut the leaves into fine strips. paprikahalve, clean, wash and cut into strips. Add paprika and parsley to the soup. Simmer for another 5-8 minutes. Season the soup with a little salt and pepper.
4.
Garnish with parsley before serving.
1 portion approx:
  • 150 kcal
  • 630 kJ
  • 4 g protein
  • 2 g fat
  • 22 g carbohydrates

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