in Soup Recipes

Savoy cabbage and kohlrabi soup

updated

Spread the love

Ingredients for 3 servings:

  • 1 onion(s)
  • 1 tbsp rapeseed oil
  • 150 g savoy cabbage, cleaned
  • 150 g kohlrabi
  • 125 g potatoes
  • 750 ml vegetable broth, vegan
  • e.g. salt and pepper
  • e.g. chili

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan, dairy-free, egg-free, quickly prepared in a pressure cooker

Peel and dice the onion. Trim, strip, and wash the savoy cabbage. Peel and dice the kohlrabi. Peel and dice the potatoes. Sauté the onions in rapeseed oil until translucent, pour in the vegetable stock, and add the vegetables. Cook the soup in a pressure cooker for 8 minutes. Allow to evaporate, puree, and season with salt, pepper, and chili.

Facebook Comments

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.

Turkey Piccata Milanese

Pork strips with rice and cucumber dip