Potato soup not floury and without sausage and meat

Ingredients for 1 servings:

• 3 large potatoes, floury
• 1 large carrot(s)
• 1 broccoli, with greens and stems
• 4 leaves of kohlrabi
• 1 leaf of lovage, Maggi herb
• 1 liter vegetable broth, granulated broth and water
• 1 bulb(s) of onion(s)
• 5 tbsp rapeseed oil
• Chives, in rolls
• Salt
• Caraway seeds
• marjoram

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a soup in the style of herbal jule, a way to use up leftovers

Wash, peel, and chop the potatoes. Do the same with the broccoli and carrots. Then chop the kohlrabi and thyme leaves. Peel and dice the onion, then heat and sauté in a pan with the oil. Do not fry until brown. Then add water with the appropriate vegetable stock paste and the prepared ingredients, such as potatoes, carrots, and broccoli, as well as the chopped leaves. Season everything with a little salt, caraway, and a little marjoram, and simmer for about an hour, until the vegetables are soft. The soup is not thick and only slightly creamy, so serve it in whole pieces. Finally, sprinkle the finely chopped chives on top and serve instead of parsley. It’s a great, filling soup in summer because it’s not heavy or meaty.