Summary

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

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Instructions

1. 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.
2. 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.
3. Tip:
4. If you like, garnish with a dollop of crème fraîche and a little parsley.