Kohlrabi cream soup with meatballs

Ingredients for 4 servings:

• 1 kohlrabi
• 6 m.-sized potatoes
• 2 carrots
• 1 liter vegetable broth
• 3 tbsp herb sour cream
• 250 g minced beef
• 1 bunch of parsley
• ¼ pot of chives
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel the potatoes, slice the kohlrabi, then cut it into sticks, add it to the boiling vegetable stock, and cook for 15 minutes. Meanwhile, peel the carrots and also cut them into sticks, then cook them in a separate pot of salted water until al dente. Season the ground beef with salt, pepper, chives, and parsley. Form into small, bite-sized meatballs and fry. Remove the pot of vegetable stock from the heat, remove half of the vegetables, and set aside. Purée the stock with the remaining vegetables using a hand blender and beat until frothy. Season to taste with salt, pepper, the herb sour cream, and a little nutmeg. Now add the carrots, kohlrabi, potatoes, and meatballs (cooked until al dente) and bring back to serving temperature. Serve sprinkled with chopped parsley.