Low-Carb Sauerkraut Soup

Ingredients

• 100 g leek (1 small stalk)
• 2 small cloves garlic
• 175 g sauerkraut
• 1 tbsp Rapeseed Oil
• 1 tbsp sweet paprika powder
• 1 tsp Caraway seeds
• 2 sprigs marjoram
• 2 Bay leaves
• 600 ml Vegetable Broth
• 300 g small tart apples (2 small tart apples)
• Salt
• Pepper
• 40 g sour cream (20% fat; 2 tbsp)

Instructions

1. 1.

   Wash the leek, remove the outer leaf and cut it into 5 mm wide rings. Peel and finely chop the garlic.

2. 2.

   Let the sauerkraut drain slightly and roughly chop it.

3. 3.

   Heat oil in a pot. Sauté the leek and garlic over medium heat for 1 minute.

4. 4.

   Add the sauerkraut, sauté for another minute over medium heat, then sprinkle paprika powder and caraway seeds.

5. 5.

   Wash the marjoram and add it with the bay leaves to the pot. Pour in vegetable broth and bring to a boil. Simmer on medium heat for 10 minutes.

6. 6.

   Meanwhile wash the apples, quarter them, core them and cut into small pieces. After 10 minutes add them to the soup and simmer for another 20 minutes. Season the sauerkraut soup with salt and pepper and serve with sour cream.