Peel the kohlrabi and remove any woody parts. Quarter and cut into slices that are not too thick. Put the vegetable stock in a saucepan and bring to the boil. Cook the kohlrabi until it is still firm to the bite. Drain and collect the cooking water.
Wash and clean the leek and cut into fine rings. Heat oil in a saucepan and briefly fry the leek. Dust with flour, fry briefly and stir until the flour has combined with the leek. Pour in the kohlrabi stock, stirring vigorously. Let it boil briefly once. Simmer on a low flame for about 15 minutes, stirring occasionally. If the soup is too thick, add more water or broth.
Finally, puree as desired with the blender. If you prefer pieces of leek, you can skip this step, but the soup will be creamier. Add the kohlrabi to the soup and let it get hot again. Season to taste with salt, pepper and nutmeg.
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