Carrot soup with carrot tops and kohlrabi green chips

Ingredients for 2 servings:

• 1 large onion(s)
• 3 cloves garlic
• some butter or olive oil
• 5 carrots with bushy greens
• 1 large potato(s)
• 1 large piece(s) of ginger, approx. thumb-sized
• 200 ml cream, oat cuisine or coconut milk
• 750 ml vegetable stock
• pepper
• nutmeg
• some kohlrabi leaves
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian or vegan

Peel and chop the onions and garlic, then sauté in a pan until translucent. Then deglaze with stock. Wash and chop the remaining vegetables. Pluck the leaves from the carrot tops and peel the ginger. Then add everything to the soup and use a vegetable peeler to slice in the peeled ginger. Cook for about 30 minutes, until the carrots and potatoes are tender. Once the vegetables are cooked, puree the soup. Season to taste with nutmeg, pepper, cream, and additional vegetable stock powder, if desired. While the soup is cooking, wash the kohlrabi greens and remove the stalks and large leaf veins. Cut the leaves into suitable pieces and season with salt. Heat a non-stick pan and place the leaves in as evenly as possible. Fry them until crispy, turning regularly. Tip: No oil is needed, but it can be used. If anything sticks, simply wipe it briefly with a steel sponge while holding the pan over the sink (careful, it’s hot!).