Spicy green soup with red dots

Ingredients for 3 servings:

• 8 kohlrabi leaves and the stems of two kohlrabi bulbs, or more
• 8 pointed peppers, green (Sivri)
• 400 ml vegetable broth, vegan
• 2 m.-sized onion(s)
• 1 tbsp coconut oil or whatever you like
• 1 bell pepper(s), red, e.g. pointed pepper
• 3 garlic cloves, as desired
• chili powder
• possibly salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan, alkaline, GAT-compliant

Trim the stems and leaves from the kohlrabi bulb, wash them, and chop them finely. Wash the sivri and slice them with the seeds, discarding the stalks. Peel and finely dice the onions and garlic. Heat the coconut oil in a pan and sauté the onions first, followed by the garlic after a few minutes. Add the kohlrabi leaves, stems, and sivri and let it cook slightly. Deglaze everything with the vegetable stock and cook until soft. Meanwhile, wash, deseed, and dice the bell peppers. Purée the soup either in a blender or with an immersion blender. You can dilute the soup with vegetable stock, if you like, or leave it as is. Season the soup with chili powder and add salt and pepper to taste. Add the diced bell peppers to the soup and bring everything back to a boil.