Summer vegetable soup

Ingredients for 2 servings:

• 1 kohlrabi
• 2 stalk(s) Celery
• 2 carrots
• 100 g peas, fresh or frozen
• 1 bay leaf, fresh
• some stalks of lovage
• some chives
• Salt and pepper, from the mill
• 500 ml vegetable stock

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

quick to make, vegan or vegetarian as needed, low in calories

Clean and wash the kohlrabi, celery, and carrots, then chop into small pieces and place them in a pot. Add the vegetable stock, the bay leaf, and the lovage (except for a few leaves) and simmer for about 20 minutes until slightly tender. Remove the bay leaf and lovage and add the peas. Bring to a boil briefly and season the soup with salt and pepper. Finely chop the chives, chop the remaining lovage leaves, and sprinkle over the soup. Semolina dumplings (which are then vegetarian) or sausages (which are then neither vegetarian nor vegan) go very well as a garnish. Or simply serve with a piece of fresh bread.