Sauerkraut Soup

Published on Tuesday 12th February 2019 by DJ Kirkby


  • 3 sticks celery (diced)
  • 1 clove fresh garlic or 2 cloves pickled (minced)
  • 4 large carrots (sliced into thin rounds)
  • 4 med parboiled potatoes (skin on) sliced into 2cm thick sections
  • 100g dry quinoa (rinsed)
  • 2 tins of white beans (butterbeans, cannelinni, borlotti)  plus the liquid from the tin
  • 1 large jar sauerkraut drained and rinsed
  • 2-3 litres of vegetable broth
  • 1tbsp miso
  • 1 tsp thyme
  • 1tsp marjoram
  • pepper to taste


  1. In your soup pan sauté the celery and once soft add garlic until cooked through.
  2. Add remaining ingredients (or transfer everything to a slow cooker), bring to a boil then simmer until potatoes and quinoa are cooked through. Do not stir while cooking or your potato slices will break up.

If you use a slow cooker then leave it on med for a few hours or low for the day. As above, avoid stirring.




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