Peel the kohlrabi and cut into approx. 1 cm wide slices, quarter them. Peel or scrape the carrots, cut into slices. Clean the leek, cut in half lengthways and cut into slices.
Put all the vegetables in a hot pan with a lid (!) Or a coated saucepan. Add enough water to cover half of the vegetables. Simmer with the lid on (the cooking time varies depending on the size of the vegetable pieces and how crispy the vegetables should be).
Pour more water if necessary, but never cover it completely. Towards the end of the cooking time, remove the lid so that most of the water can evaporate and pour the cream (or milk as an alternative).
Season with salt, pepper and thyme. Stir in the tomato paste and processed cheese and continue to simmer while stirring until the sauce is nice and creamy and the vegetables are soft. Put it in a deep plate, add some freshly ground pepper and grated cheese (doesn`t have to, but can) and serve.
Goes well with potatoes. You can also cook potatoes directly or cut in other vegetables!
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