Summary

Ingredients

• 2 onions)
• 2 teaspoons vegetable oil
• 2 kohlrabi
• 800 g potato (s)
• 1 liter vegetable broth
• 150 g processed cheese with herbs (20-25% fat in dry matter)
• 1 bunch parsley, alternatively frozen
• nutmeg
• salt and pepper

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Instructions

1. Finely chop the onions and fry them in heated vegetable oil until translucent. Cut the kohlrabi and potatoes into cubes, add to the onions, pour in the stock and cook over medium heat for about 20 minutes.
2. Set half of the soup aside, puree the rest with a blender. Add processed cheese and let melt while stirring. Mix with the rest of the soup. Put some parsley leaves aside, finely chop the remaining parsley, stir in and season the soup with nutmeg, salt and pepper. Serve garnished with parsley.
3. Tip: The soup can be varied very well with 200 g of shrimp or 160 g of smoked trout. Then calculate 1 P more per person.