Summary

Ingredients

• 2 cloves garlic
• 0.5 ½ bunch spring onion (s)
• 2 zucchini
• 1 kohlrabi
• 100 ml olive oil
• 750 ml vegetable stock
• 4 slices toast
• 60 g double cream cheese
• 80 g mountain cheese, more flavorful
• parsley, fresh
• chives, fresh
• salt and pepper

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Instructions

1. Finely chop the garlic. Wash the spring onions and cut into rings. Wash the zucchini and cut into slices. Wash, peel and cut the kohlrabi into strips.
2. Fry these ingredients with 40 ml of olive oil in a large saucepan for 10-15 minutes. Then add the vegetable stock and cook for another 10 minutes.
3. Meanwhile, prepare the croutons. To do this, remove the crust from the toast and cut the slices into cubes. Heat the remaining 60 ml of olive oil in a pan and fry the cubes for about 10 minutes, turning them constantly. Then let it cool down.
4. Take the saucepan with the soup off the stove and puree the vegetables with a hand mixer until creamy. At a low temperature, add the cream cheese and the grated mountain cheese and simmer gently for a few minutes. Season to taste with herbs, salt and pepper. Serve with the croutons.