Summary

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

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Instructions

1. 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.
2. Remove a few tablespoons of vegetables from the soup and set aside. Puree the rest in the broth.
3. Add the cream and herbs, do not let the broth boil any more. Put the remaining vegetables back in the soup.
4. 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.