Potato and kohlrabi soup

Ingredients for 4 servings:

• 1 potato(s)
• 1 kohlrabi
• ½ onion(s)
• ½ carrot(s)
• a few stalks of celery
• 700 ml water
• some parsley
• a few stalks of spring onion(s)
• 2 tbsp sunflower seeds
• 1 clove(s) garlic
• 1 tbsp soup seasoning
• 1 pinch of nutmeg
• Salt and pepper, black, freshly ground
• 1 dash of cream, vegan, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

light and vegan

Peel the vegetables (potato, kohlrabi, onion, carrot, celery) if necessary and cut into small cubes. Also finely chop the garlic and fry it with the onion until hot. Then add the vegetables and fry for 1-2 minutes. Add the spices (soup seasoning, nutmeg, and pepper) and deglaze with water. Simmer on low heat for about 10-15 minutes. Meanwhile, finely chop the parsley and spring onion. Once the vegetables are tender, remove about 1-2 cups of the soup, puree, and return to the pot. Add the sunflower seeds and simmer for another 1 minute. Season to taste with salt and, if desired, refine with a dash of cream. Stir in the parsley and spring onions just before serving. 93 kcal per serving.