Summary

Ingredients

• 3 large potatoes, floury
• 1 large carrot
• 1 broccoli, with greens and stems
• 4 kohlrabi leaves
• 1 leaf lovage, maggi herb
• 1 liter vegetable broth, granulated broth and water
• 1 bulb (s)
• 5 tablespoon rapeseed oil
• in Chives, rolls
• salt
• Caraway seed
• marjoram

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Instructions

1. Wash, peel and chop the potatoes. Likewise the broccoli and the carrots. Then cut the leaves of the kohlrabi and the maggi into small pieces.
2. Peel the onion and cut into cubes, heat it with the oil in the saucepan and sauté. Do not fry until brown. Then add water with the appropriate vegetable stock paste and add the prepared ingredients, such as potatoes, carrots and broccoli. Likewise the cut leaves. Season everything with a little salt, caraway seeds and a little marjoram and simmer for about an hour until the vegetables are soft.
3. The soup is not thick and only slightly creamy, so in whole pieces. Finally, the chopped chives are sprinkled on top and served instead of parsley.
4. It is a great filling soup in summer because it is not heavy and meaty.