in Soup Recipes

Kohlrabi leaf soup with potatoes

updated

Spread the love

Ingredients for 2 servings:

  • leaves of 2 kohlrabi
  • 2 spring onions
  • 1 shot of oil
  • 1 tsp vegetable stock, granulated
  • 400 ml water
  • 2 small potatoes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan, alkaline, GAT-compliant, starter

Wash and trim the spring onions and slice into thin rings. In a lidded pot, fry the onion rings in a splash of oil over medium heat. Meanwhile, wash and finely chop the kohlrabi leaves, including the stalks. Add the stalks to the onions and let them sauté. Pour on water and stir in the stock powder. After a few minutes, add the kohlrabi leaves and let them wilt. Peel and dice the potatoes and add them. Cover and simmer over low heat until the potatoes are tender. Then puree everything finely, adjusting the seasoning if necessary.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

After Eight milkshake

Sweet potato curry from the slow cooker