Kohlrabi soup with wasabi

Ingredients for 4 servings:

• 1 liter vegetable broth
• 600 g kohlrabi
• 1 onion(s)
• 1 tsp rapeseed oil
• 50 g walnuts, shelled
• 6 sprigs tarragon
• 200 g sour cream
• 1 tbsp wasabi paste, alternatively hot horseradish
• Salt
• Pepper, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Peel the kohlrabi and cut into thin, short strips. Peel and chop the onion, then sauté in hot oil. Add the kohlrabi and sauté briefly. Then add the broth and simmer covered over high heat for 5 minutes. Meanwhile, roughly chop the nuts. Chop the tarragon and add half to the soup. Mix the remaining tarragon with the sour cream and wasabi. Season the soup generously with salt and pepper. To serve, place a dollop of wasabi cream in the center and sprinkle with the nuts. Per serving, approximately 7g protein, 15g fat, 9g carbohydrates, and 3g fiber.