Summary

Ingredients

• 400 g cauliflower, divided into small florets
• 2 potatoes, waxy
• 2 carrot (s)
• 2 kohlrabi (approx. 400 g)
• 2 tablespoon olive oil
• 800 ml vegetable stock
• some apple cider vinegar
• Salt and pepper, black from the mill

Print Recipe Pin Recipe

Instructions

1. Wash and drain the cauliflower florets. Peel the potatoes, wash, pat dry and cut into 1 cm cubes. Clean, peel, wash and dice the carrots. Clean the kohlrabi, put the greens aside, peel, wash and also dice.
2. Heat the olive oil in a large saucepan and briefly sauté the prepared vegetables. Then deglaze with the vegetable stock; Bring to the boil and then cover and simmer over low heat for 10 to 15 minutes.
3. Season the soup with a little apple cider vinegar, salt and pepper to taste. Then distribute it on soup plates or bowls, garnish with a little kohlrabi green and grind some black pepper over it.