Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 beetroot, precooked
- 1 large kohlrabi, or two small ones
- 4 medium potato (s)
- 1 bunch soup greens
- 1 large clove garlic
- 1 small onion (s), small
- 1 ½ liter vegetable stock
- 100 ml whipped cream
- 1 pck. Double cream cheese
- 1 teaspoon cayenne pepper
- 1 pinch thyme
- 1 pinch oregano
- 2 tablespoon rapeseed oil
- 4 pinches salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the beetroot, the kohlrabi, the potatoes and the soup greens into small cubes. Peel the onion and garlic and cut or press them into small pieces.
- Fry the onions with the garlic in a saucepan with the rapeseed oil. Then add the beetroot, the kohlrabi, the potatoes and the soup greens. Steam for about 3 minutes. Deglaze with the broth and cook on a low flame for approx. 10-15 minutes. Then add the remaining ingredients and mix finely with the hand blender.
- Tip:
- If you like, garnish with a dollop of crème fraîche and a little parsley.
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