Potato and kohlrabi soup with mustard

Ingredients for 4 servings:

• 800 g potatoes, mainly waxy
• 1 kohlrabi
• 1 onion(s)
• 2 tbsp olive oil
• 3 tsp mustard
• 800 ml vegetable stock
• 200 g cream (30% fat), room temperature or soy cuisine (14% fat)
• 1 lemon(s)
• 1 tsp, leveled salt
• ½ tsp black pepper, freshly ground
• e.g. nutmeg, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

delicious and quick vegetarian or – if required – vegan soup

Peel and finely dice the potatoes and kohlrabi. Set aside the tender kohlrabi leaves. Peel and finely dice the onion. Heat the oil in a saucepan over medium heat and lightly fry the potatoes, kohlrabi, and onions. Add the mustard and sauté for about 1 minute. Deglaze with the stock and cream and season with salt and pepper. Bring the soup to a boil, then cover and simmer over medium heat for about 20 minutes. Meanwhile, wash the kohlrabi leaves, pat dry, and cut into fine strips. Wash the lemon, halve it, and squeeze the juice. Season the soup to taste with mustard, salt, pepper, nutmeg, and lemon juice. Fold in the kohlrabi leaves and serve. If you like, you can puree the soup before serving. Approx. 380 kcal per serving. Note: If using soy cuisine, the dish is vegan.