Carrot-kohlrabi-potato soup with ginger

Ingredients for 4 servings:

• 1 m.-large kohlrabi
• 6 carrots
• ¼ m.-sized onion(s)
• 2 m.-sized potatoes
• 1 tbsp tomato paste
• 1 tsp, heaped ginger powder or equivalent fresh ginger
• 2 bay leaves
• 2 tsp vegetable oil
• 2 tsp, leveled salt
• 1 ¼ liters of water

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 25 minutes

simply

Peel the onion, kohlrabi, and carrots and dice them into small cubes. Place them in a large pot with the tomato paste, oil, ginger, and bay leaves and mix well. Let stand for about 1 hour. Briefly sauté the marinated ingredients over high heat. Add the water, season with salt, and simmer for 10 minutes. Meanwhile, peel and finely grate the potatoes. Stir in the grated potatoes and cook over medium heat for 30 minutes, stirring occasionally. This soup goes well with Vienna sausages or pork sausage. The soup is vegan without the sausage and tastes delicious too.