Summary

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

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Instructions

1. 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.
2. 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.