Summary

Ingredients

• 6 large carrot (s)
• 2 small kohlrabi
• 1 medium onion (s)
• 0.25 ¼ celeriac
• 1 leek
• 1 small bunch parsley
• 1 ¼ liter vegetable stock
• 100 g cream cheese
• 4 cl olive oil
• salt and pepper

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Instructions

1. Cut the carrots, kohlrabi and onion and sauté well with the olive oil. Briefly sauté the cut celeriac and leek. Add the vegetable stock and let it boil for a few minutes. Add a little salt and pepper. Puree approx. 1/3 of the vegetables. Stir in the cream cheese over low heat.
2. Arrange the soup on the plate with the sliced parsley and freshly ground pepper.