Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 600 g kohlrabi
- 0.5 ½ bunch dill or parsley
- 1 tablespoon rapeseed oil
- 125 g shrimp or prawns, frozen
- 600 ml vegetable stock
- 150 g sour cream (10% fat)
- salt and pepper
- nutmeg
- Chilli powder
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi and cut into very fine pieces. Cut the dill or parsley into small pieces.
- Heat the oil and fry the thawed shrimp in it for 1 to 1.5 minutes. Then take it out of the saucepan and sauté the kohlrabi in the saucepan. Add the vegetable stock and bring the soup to a boil. Cook for 5 minutes and then puree with a hand blender or blender.
- Add the shrimp, season to taste and just cook for a short time. Finally stir in the sour cream and herbs.
- Nutritional values per serving
- Proteins: 25 g
- Carbohydrates: 15 g
- Fats: 14 g
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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.
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