Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
Ingredients- 1 thin leek stick (s)
- 2 cloves garlic)
- 1 can sauerkraut (285g drained weight)
- 4 tablespoon olive oil
- 2 small chilli pepper (s), dried
- 4 tomato (s), peeled
- 0.5 liter ½ vegetable juice
- 1 can chickpeas (240g drained weight)
- 2 herb (s)
- 2 tablespoon tomato paste
- salt
- Tabasco
Print Recipe
Pin Recipe Instructions
- Wash the leek and cut into fine strips. Peel and finely dice the garlic. Drain the sauerkraut well and cut it a little smaller.
- Heat the olive oil in a large saucepan. Sauté the leek and garlic. Crumble the dried chilli over the top. Add the sauerkraut and stew for approx. 10 minutes. Add peeled tomatoes and mash with a wooden spoon. Add vegetable juice and chickpeas. Stir in the herb cubes and tomato paste.
- Fill up with approx. 1.5 liters of water and season with salt and Tabasco.
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