Light kohlrabi and leek soup

Ingredients for 2 servings:

• 1 onion(s)
• 1 kohlrabi
• 1 stalk(s) leek
• 750 ml broth
• 150 g cream cheese
• Parsley
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Finely chop the onion and kohlrabi, and slice the leek into rings. Sauté the onion and leek in a saucepan. Pour in the broth, add the kohlrabi, and simmer over medium heat for a quarter of an hour. Puree half of the soup and mix it back with the other half. Add the cream cheese and dissolve it in the soup. Add the parsley and season with salt and pepper. Tip: I like to serve this soup with flour and meatballs. This makes 2 main course portions or 3 appetizer portions.