Kohlrabi leaf soup

Ingredients for 4 servings:

• 300 g kohlrabi leaves and stems (take the well-preserved leaves with stems from approx. 4 – 6 kohlrabi)
• some butter
• 1 onion(s), chopped
• 3 cm ginger, chopped
• 1 clove(s) garlic, finely chopped
• 2 chili peppers (spiciness and color to taste)
• 2 stalk(s) celery, finely chopped
• Salt and pepper, freshly ground
• 1 large potato(s), chopped
• 1 cup of sour cream (approx. 200 g)
• some lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

simple, quick, vegetarian and inexpensive – using leftovers

Sauté the onions in melted butter until translucent, then add the ginger, chili, and garlic, then the celery and sauté everything. Add the kohlrabi stalks, cut into approximately 1 cm lengths, along with a little water, salt, and pepper, and simmer gently. Meanwhile, finely chop the washed kohlrabi leaves and add them to the pot about 10 minutes later with the potatoes. Pour in approximately 800 ml of water, bring to a boil, and simmer for another 15 minutes. Blend everything fairly finely with a hand blender—a little coarser won’t hurt either. Then stir in the sour cream and season with salt, pepper, nutmeg, and lemon juice to taste. This recipe is very inexpensive and surprises many, as the leaves are usually thrown away. Moreover, depending on the number of people at the table, you can easily feed more guests by adding a little more or less potatoes and more or less water. Serve with fresh bread and cold butter.