Summary

Ingredients

• 2 kohlrabi
• 3 carrot (s)
• 2 stalks celery
• 1 shallot (s)
• 1 chilli pepper (s), red
• 1 cm ginger root
• 750 ml vegetable stock
• 2 tablespoon honey
• 2 tablespoon olive oil
• 0.25 teaspoon ¼ salt
• 0.5 teaspoon ½ pepper

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Instructions

1. Peel the kohlrabi and shallot and cut into small cubes, peel and slice the carrots, cut the celery into slices, halve the chilli, remove the seeds and then cut into small pieces.
2. Heat the olive oil in a large saucepan, add the shallots and chilli and fry for 1-2 minutes. Add the kohlrabi and carrots and sweat for another 1-2 minutes, adding the honey and celery. Deglaze with the vegetable stock. Simmer for 15 minutes on a low heat. Puree. Peel the ginger and cut into small pieces or grate and add to the pureed soup. Season to taste with salt and pepper.