John Myers
Kohlrabi and Coriander Soup
The perfect kohlrabi and coriander soup recipe with a picture and simple step-by-step instructions.
- 500 g Kohlrabi fresh
- 1 size Potato
- 1 pole Leeks / leeks
- 1 tbsp Butter
- 500 ml Vegetable broth
- 200 ml Cream
- 1 bunch Fresh coriander
- Salt and pepper
- Freshly grated nutmeg
- Peel the kohlrabi and potatoes and cut into large pieces. Clean the leek, wash and cut into rings. Heat the butter in a saucepan, sauté the vegetables while stirring.
- Deglaze with the broth and simmer for 15-20 minutes until the kohlrabi and potatoes are cooked, puree everything and bring to the boil with the cream. Season with salt, pepper and nutmeg. Wash the coriander, shake dry and set aside a few leaves for garnish. Pluck the coriander leaves from the stems and chop finely.
- Add the chopped coriander to the soup. Arrange the kohlrabi and coriander soup on plates and serve garnished with the rest.
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