Kohlrabi Soup with Wasabi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter vegetable stock
- 600 g kohlrabi
- 1 onion (s)
- 1 teaspoon rapeseed oil
- 50 g walnuts, peeled
- 6 sprigs tarragon
- 200 g sour cream
- 1 tablespoon wasabi paste, alternatively spicy horseradish
- salt
- Pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi and cut into thin, short strips. Peel and chop the onion and sauté in hot oil. Add the kohlrabi and sauté briefly. Then add the broth and cook covered for 5 minutes over high heat.
- In the meantime, roughly chop the nuts. Also chop the tarragon and add half of it to the soup. Mix the remaining tarragon with the sour cream and wasabi. Season the soup well with salt and pepper. To serve, put a dollop of wasabi cream in the center and sprinkle with the nuts.
- Approx. 7 g protein, 15 g fat, 9 g carbohydrates, 3 g fiber per serving.
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