Kohlrabi soup

Ingredients for 2 servings:

• 2 kohlrabi
• 2 onions
• 1 garlic clove(s)
• 1 tsp olive oil, cold-pressed
• ½ liter vegetable broth, instant
• 2 tbsp sour cream
• 2 tbsp parsley, chopped
• 1 tbsp dill, finely chopped
• some herbal salt
• ¼ tsp nutmeg, grated
• 2 slice(s) smoked salmon
• 1 tbsp chives, in rolls
• 8 slices of baguette

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash, peel, and quarter the kohlrabi. Set one quarter aside and dice the rest. Peel and dice the onions. Peel the garlic and press it through a press. Heat the oil in a pan. Sauté the onion and garlic until translucent. Then add the kohlrabi cubes and sauté. Pour in the instant broth, bring the vegetables to a boil, and simmer covered over low heat for about 15 minutes. Meanwhile, coarsely grate the reserved kohlrabi quarter. Purée the soup with a hand blender. Add the sour cream, parsley, and dill, and season to taste with herb salt and nutmeg. Finely chop the salmon and divide between 2 bowls. Pour the soup over the soup and sprinkle with the grated kohlrabi and chives. Serve with baguette.