Kohlrabi leaf soup

Ingredients for 4 servings:

• 250 g kohlrabi leaves
• 500 g kohlrabi
• 2 m.-sized onion(s)
• 1 liter vegetable broth
• 250 ml coconut milk
• 4 tbsp sunflower oil
• 4 tbsp light cream
• e.g. lemon juice
• n. B. Sea salt and pepper, mixed, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel and dice the kohlrabi and onions. Cut the kohlrabi leaves into strips, removing any stems and thick leaf veins. Heat the oil in a pan and sweat the diced onions until translucent. Deglaze with the vegetable stock and add the diced kohlrabi and kohlrabi leaf strips. Simmer everything together over medium heat for about ten minutes. Reserve about 4 tablespoons of kohlrabi leaves and diced kohlrabi for garnish. Add the coconut milk and puree the mixture until smooth. Season to taste with a dash of lemon juice, sea salt, and pepper before serving. Divide the soup among warmed bowls. Add a tablespoon of kohlrabi leaves, diced kohlrabi, and crème légère to each bowl of soup and serve.