Kohlrabi soup, oriental

Ingredients for 2 servings:

• 1 kohlrabi
• 3 potatoes, floury
• 1 m.-sized onion(s)
• 1 piece(s) ginger, approx. cherry-sized
• 2 tbsp olive oil
• ½ tsp turmeric powder
• ½ liter vegetable broth, yeast-free
• 1 pinch(s) black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan, lactose-free

Peel the kohlrabi and potatoes and dice them. Dice the onion. Peel the ginger and grate it. Heat olive oil in a saucepan. Sauté the onions and ginger in the oil. After about 3 minutes, sprinkle the turmeric over the onions. Sauté for another 3-4 minutes, stirring occasionally. Add the vegetable stock. Once the soup boils, add the kohlrabi and potatoes and simmer for 20 minutes at low heat. Then puree with a hand blender until smooth. Sprinkle some freshly ground black pepper over the soup. Depending on the vegetable stock used, additional salt may not be necessary. This soup is my own creation. Turmeric and ginger give it an oriental touch and warm you pleasantly from the inside out. The soup is rich in potassium, magnesium, calcium, phosphorus, sulfur, and vitamin C. 302 kcal per serving