Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 600 g kohlrabi
- 200 g carrot (s)
- 4 shallot (s)
- 1 cup cream, alternatively coconut milk
- 1 liter vegetable broth
- 1 sprig rosemary
- 2 tablespoon lemon juice
- salt and pepper
- Chili powder
- Paprika powder
- Cayenne pepper
- Oil or butter for stewing
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi and carrots and cut into small pieces. Finely dice the shallots as well. Sauté the shallots in a saucepan with a little oil or butter, add the remaining vegetables and sauté briefly. Add the vegetable stock and cream and simmer gently for about 25 minutes.
- Pluck the needles from the rosemary sprig and add to the soup along with the lemon juice. Puree the soup with the hand blender and season to taste.
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