Sauerkraut Soup
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
514
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 102.9 μg | (172 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,251 mg | (31 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 20 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 200 grams fresh Sauerkraut
- 1 onion
- 1 Apple (such as Boskop)
- 2 Tbsps butter
- 500 milliliters Sauerkraut juice
- 100 grams Whipped cream
- salt
- freshly ground peppers
- 1 tsp Curry powder
- 2 tsps Pumpkin seed oil
- 2 Tbsps Pumpkin seed
Preparation steps
1.
Rinse sauerkraut with cold water, if desired, and squeeze well. Chop into small pieces.
2.
Peel and quarter apple, core and grate.
3.
Peel onion and chop finely. Heat butter in a saucepan and saute onion until soft. Add grated apple and sauerkraut and saute briefly Add sauerkraut juice and simmer, covered, for about 15 minutes.
4.
Puree soup with an immersion blender. Beat whipped cream lightly and add to the soup. Season with salt, pepper and curry powder.
5.
Sprinkle with coarsely chopped pumpkin seeds, drizzle with pumpkin seed oil and serve.
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