Fine kohlrabi soup

Ingredients for 2 servings:

• 2 kohlrabi
• 2 spring onions
• 125 ml cream or cream substitute
• 600 ml vegetable stock
• 30 g pumpkin seeds
• 1 apple (Boskop)
• 1 shot of apple cider vinegar
• small piece(s) of butter
• some oil, neutral
• salt and pepper
• chili flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with apple and pumpkin seed topping

Peel the kohlrabi and cut into pieces. Halve the apple. Peel one half and cut into pieces. Cut the other half, unpeeled, into thin slices for the topping. Slice the spring onion into rings. Set the green rings aside for the topping. Heat a little oil in a pan. First, sauté the spring onion. Then add the kohlrabi and apple pieces and sauté briefly while stirring. Pour in the vegetable stock. Bring to a boil, then cover and simmer over low heat for about 20 minutes. For the topping, toast the pumpkin seeds in a pan without fat. Melt the butter in a small pan and sauté the apple slices and green spring onions. Set both aside. Now purée the soup, pour in the cream, and return to the heat. Season the soup well with salt and freshly ground pepper. Season to taste with the apple cider vinegar and freshly ground chili flakes. Divide the soup into bowls and top with the apple pieces, spring onion greens and pumpkin seeds.