Cut the broccoli and the peeled kohlrabi into bite-sized pieces and cook in approx. 3 liters of vegetable stock until soft. Then take out the vegetables. Do not throw away the broth. Puree half of the vegetables and mix with the milk to a pulp. Keep the other half on a plate.
Cook the peeled potatoes in the vegetable stock until soft. Mash the potatoes in the broth and add the porridge made from broccoli, kohlrabi and milk.
Bring the ingredients to the boil.
Meanwhile you can wash the leek and carrots and cut them into pieces.
When the soup is boiling, stir in the herb cheese. If this is not enough for the desired thickening, you can add 2 - 3 slices of sliced cheese and dissolve it.
Now add broccoli, kohlrabi, carrots and leek to the soup and let it boil. Then simmer on the lowest level for about 1 hour.
Finally, season the soup with salt, pepper and a good portion of nutmeg, according to taste.
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