Craving something salty, sour, and full of flavor? Give this Sauerkraut Soup recipe a go! Topped with “bacon” roasted chickpeas and crème fraîche for a filling yet decadent vegetarian meal.
We all love a good sweet and salty flavor combination, but what about a sour and salty mix? That’s exactly what you get with this sauerkraut soup. Each bite is a blend of rich, balanced flavor filled with hints of roasted chickpeas, tomato, onion, paprika, and even maple syrup!
You can go the store-bought route with the sauerkraut, or try whipping together your own batch (just know that you’ll need to do it at least three days before you plan to enjoy this soup to give the cabbage plenty of time to ferment)!
Ingredients in this sauerkraut soup recipe
Because you can’t have crispy chickpea and sauerkraut soup without the chickpeas, we’ll start with those. Four ingredients will flavor them to crispy, bacon-like perfection, and then we’ll dive into the soup!
- Chickpeas: Start with 1 14-oz can of chickpeas. You can also use dried chickpeas that you soak and cook yourself.
- Oil: Use 1 tablespoon of oil to coat the ‘peas and help them get crispy in the oven. Any oil is fine.
- Smoked Paprika: Next, start adding flavors with 1 teaspoon of smoked paprika.
- Maple Syrup: Throw in 1 teaspoon of maple syrup to add a dash of sweet flavor to the chickpeas.
- Salt: Finish them off with ½ teaspoon of salt.
- Flavor Base: We’ll lay down a solid foundation by sautéing sliced onion and minced garlic.
- Tomato Paste: Continue with 2 tablespoons of tomato paste, which adds tons of savory flavor.
- Broth: 4 cups of vegetable broth will make up the base of the soup.
- Sauerkraut: Now for the important part — use 2 cups of sauerkraut!
- Seasonings: For flavor, add 1 tablespoon of smoked paprika, ½ teaspoon of caraway seeds, and ½ teaspoon of salt.
- Crème Fraîche: Finish things off with ½ cup of crème fraîche (a type of sour cream that is perfect for this dish). If you can’t find crème fraîche, good alternatives are sour cream, Greek yogurt, or a dairy-free version, though they may be more sour in flavor. If you use one of these alternatives, you may need to balance the soup with a bit more salt!
How to make sauerkraut soup
Step 1: Prep the chickpeas
First, preheat the oven to 400ºF (204ºC). Drain the chickpeas and spread them onto a few layers of paper towels. Top the chickpeas with another paper towel and then gently roll them around to remove the skins and dry the peas.
Step 2: Cook the chickpeas
In a medium bowl, combine the chickpeas, oil, paprika, maple syrup, and salt. Spread onto a parchment-lined baking sheet and bake for 20 minutes or until crispy.
Step 3: Create the flavor base
Meanwhile, heat the remaining oil in a large pan or sauté pan. Add the sliced onion and garlic, cooking until the onion is slightly soft and translucent, about 5 minutes. Add the tomato paste and continue cooking until it loses its raw tomato smell, about 5 minutes.
Step 4: Soupify
Add the broth, sauerkraut, paprika, caroway, and salt to the pan. Bring it to a gentle simmer for 5 minutes.
Step 5: Serve
Right before serving, remove from the heat and stir in the crème fraîche. Ladle the soup into serving bowls and top with crispy chickpeas.
Make this dish your own by adding even more flavor agents with some add ons. You could use anything, but quick ideas include beans, celery, vegan sausage, carrots, potatoes, or even mushrooms!
To go vegan, swap out the crème fraîche for coconut milk or a dairy-free sour cream. To make it lower sodium, decrease salt by half and use a low sodium broth!
More soup recipes to enjoy
The creamy soups don’t stop here. As we head into fall (already, how?!), stock up on ideas with these tasty recipes!
- Potato Leek Soup
- Korean Kimchi Soup
- Creamy Vegan White Bean Soup
- Slow Cooker Vegan Butternut Squash Soup
- 1 14-oz can chickpeas 400 g
- 1 Tbsp oil 15 mL
- 1 tsp smoked paprika
- 1 tsp maple syrup
- ½ tsp salt
- 1 Tbsp oil 15 mL
- 1 medium yellow onion sliced into strips
- 2 cloves garlic minced
- 2 Tbsp tomato paste 30 g
- 4 cups vegetable broth 900 mL
- 2 cups sauerkraut 240 g
- 1 Tbsp smoked paprika
- ½ tsp caroway seeds
- ½ tsp salt
- ½ cup crème fraîche 120 g
- Prep Chickpeas: Preheat oven to 400°F (204°C) Drain the chickpeas then spread them onto a few layers of paper towels. Top with another paper towel then gently roll around to remove the skins and dry the peas.
- Cook Chickpeas: In a medium bowl, combine chickpeas, oil, paprika maple syrup, and salt. Spread onto a parchment-lined baking sheet and bake for 20 minutes, or until crispy.
- Flavor Base: Meanwhile, heat remaining oil in a large pot or saute pan. Add sliced onion and garlic, cooking until onion is slightly soft translucent, about 5 minutes. Add tomato paste and continue cooking until it loses its raw tomato smell, about 5 minutes.
- Soupify: Add broth, sauerkraut, paprika, caroway, and salt. Bring to a gentle simmer for 5 minutes.
- Serve: Right before serving, remove from heat and stir in crème fraîche. Ladle into serving bowls, then top with crispy chickpeas.
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