Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 onions)
- 2 kohlrabi
- 800 g potato (s)
- 2 tablespoons oil
- 1 liter vegetable broth
- 200 ml cream
- 2 teaspoon herbs, frozen
- 1 bunch parsley
- nutmeg
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onions. Peel, wash and cut the kohlrabi and potatoes into cubes. Heat the oil in a saucepan and sauté the onions in it. Add the kohlrabi and potato cubes and sauté briefly. Pour in the stock and simmer covered for approx. 20 minutes.
- Remove a few tablespoons of vegetables from the soup and set aside. Puree the rest in the broth.
- Add the cream and herbs, do not let the broth boil any more. Put the remaining vegetables back in the soup.
- Rinse the parsley, shake dry, put some leaves aside, chop the rest and stir into the soup. Season to taste with nutmeg, salt and pepper. Arrange the soup and serve garnished with the remaining parsley.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below