Vegan vegetable stew with kohlrabi, carrots, potatoes and corn

Ingredients for 2 servings:

• 300 g kohlrabi
• 2 carrots
• 300 g potatoes
• 140 g corn kernels, cooked
• 1 onion(s), peeled, diced
• 1 garlic clove(s), peeled, finely diced
• some olive oil
• 1 liter vegetable broth
• 1 bay leaf
• salt and pepper
• Paprika powder, smoked
• some stalks of parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

low-fat

Peel the vegetables and dice them. Finely chop the kohlrabi leaves and set aside. Sauté the onion and garlic in the heated oil. Add the carrots, kohlrabi, and potatoes, sauté briefly, and then deglaze with the broth. Add the bay leaf and cook the vegetables for about 15 minutes. Stir in the corn kernels and heat through. Season the soup with salt, pepper, and paprika, then serve sprinkled with chopped parsley and the tender kohlrabi leaves.