Kohlrabi and Jerusalem artichoke soup with meatballs

Ingredients for 6 servings:

• 2 tbsp coconut oil
• 3 m.-large kohlrabi
• 3 m.-large carrot(s)
• 1 parsley root(s)
• 1 onion(s)
• 1 dashes lemon juice
• 500 g Jerusalem artichoke
• 2 liters of vegetable broth, homemade
• some stalks of lovage
• a few sprigs of marjoram
• 600 g minced beef
• salt and pepper
• e.g. parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Paleo, low-carb

Peel the kohlrabi, carrots, parsley root, and onion. Cut the kohlrabi into sticks, the carrots into bite-sized cubes, and the parsley root and onion into small cubes. Fill a bowl with water and add a few drops of lemon juice. Peel the Jerusalem artichokes, cut them into bite-sized cubes, and add them to the bowl with the lemon water to prevent them from browning. Finely chop the lovage and marjoram. Heat the coconut oil in a large pot and sauté the vegetables over high heat. Deglaze with the vegetable stock, add the lovage and marjoram, and simmer for 15 minutes. Meanwhile, season the ground beef with salt and pepper and roll into small balls about 2 cm in diameter. Add the dumplings to the soup and let them simmer, covered, for 20 minutes. Do not stir or simmer! Season the soup with salt and pepper and garnish with freshly chopped parsley, if desired.