in Soup Recipes

Potato and vegetable soup with a twist

updated

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 1 kohlrabi
  • 4 carrots
  • 1 leek(s)
  • 100 g tomato paste
  • 2 tsp vegetable broth, instant
  • 1 cup sour cream
  • Parmesan, grated
  • possibly meat sausage

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple, delicious, vegetarian

Wash all the vegetables, peeling if necessary. Peel the potatoes and kohlrabi and cut them into finger-thick pieces, slice the carrots, and ring the leeks. Place all the vegetables in a large pot and fill with water. Bring the vegetables to a boil and simmer until the potatoes are tender. This takes about 20 minutes. Then stir in the tomato paste and season with vegetable stock. Stir in the sour cream. It might curdle, but it adds a great flavor. Sprinkle with Parmesan cheese when serving. If you like, add a few pieces of sausage to the soup. The soup is also delicious reheated!

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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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