Summary

Ingredients

• 5 carrot (s)
• 2 kohlrabi
• 2 medium onion (s)
• 200 g cream cheese, natural
• 0.75 liter ¾ vegetable stock
• butter
• Parsley, chopped

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Instructions

1. Finely dice the onions. Clean the carrots and kohlrabi and cut into strips. Sauté the vegetables in a little butter until translucent and add the broth. Simmer for about 5 minutes, then remove about half of the vegetables from the broth. Puree the remaining vegetables in the broth. Melt the cream cheese in the soup over a mild heat, then add the vegetable strips again. Serve the soup sprinkled with the chopped parsley.