in Soup Recipes

Light kohlrabi soup à la Mama

updated

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Ingredients for 4 servings:

  • 2 large kohlrabi
  • ½ carrot(s)
  • n. B. Parsley, flat , some stalks
  • 1 n. B. chives, fresh, some stalks
  • 1 tbsp, heaped crème légère
  • e.g. vegetable broth
  • n. B. Nutmeg
  • n. B. Salt

Instructions

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

vegetarian, low-calorie

Peel the kohlrabi and cut into large cubes. Place the cabbage in a pot and fill with enough vegetable stock to just cover the cabbage (if there’s too little, add a splash of hot water later, once it’s pureed). Meanwhile, peel and grate half a carrot. Wash and chop the parsley and chives, and mix them with the carrots in a small bowl. Once the kohlrabi is soft, puree with a hand blender. Stir in the Crème légère and season with the spices. Add the carrot and herb mix, fold in, and serve.

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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.

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Light kohlrabi soup à la Mama