John Myers
Kohlrabi and Lentil Soup
The perfect kohlrabi and lentil soup recipe with a picture and simple step-by-step instructions.
- 2 piece Kohlrabi fresh, approx. 200 gr
- 1 small Onion
- 1 piece Potato
- Clarified butter
- 50 g Lentils red
- 800 ml Vegetable broth hot
- 1 Stalk Spring onion
- 2 tbsp Chives
- Salt
- Black pepper from the mill
- Lemon juice
- 2 disc Pumpernickel
- Sunflower oil
- Remove the leaves from the kohlrabi and pluck the tender ones and cut finely. Peel the kohlrabi and cut into bite-sized pieces. Pick up the bowl and add it to the soup. Peel and finely dice the onion. Peel and dice the potato.
- Heat a little clarified butter and sweat the kohlrabi, potatoes and onion pieces well. Now deglaze with the hot broth and add the red lentils, the kohlrabi leaves and the bowl and simmer everything on a low heat until the kohlrabi are done.
- In the meantime, cut the pumpernickel into small cubes and toast in hot sunflower oil to make croutons, degrease on kitchen paper
- Clean the spring onions and cut into fine rings (put a tablespoon aside for decoration) Rinse off the chives and cut into fine rolls.
- Fish out the kohlrabi shells. Now add the spring onion with the chives to the soup and puree the whole thing. Season finely with the spices.
- Put the soup in a soup cup and garnish with the pumpernickel croutons and the spring onion ….. enjoy your meal …..
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