John Myers
Ingredients for 4 servings:
- 1 kg broccoli
- 2 kohlrabi
- 6 potatoes
- 1 cup processed cheese with herbs
- 3 liters of vegetable broth
- 200 ml milk
- 2 carrots
- 1 stalk(s) leek
- 3 slices of cheese
- some salt and pepper
- some nutmeg
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours
Simple, affordable and vegetarian
Cut the broccoli and peeled kohlrabi into bite-sized pieces and cook in about 3 liters of vegetable stock until soft. Then remove the vegetables. Do not discard the stock. Puree half of the vegetables and mix with the milk to form a puree. Reserve the other half on a plate. Cook the peeled potatoes in the vegetable stock until soft. Mash the potatoes in the stock and add the puree made from broccoli, kohlrabi, and milk. Bring the ingredients to a boil. Meanwhile, wash and chop the leeks and carrots. When the soup is boiling, stir in the herb cheese. If this isn’t thickened enough, add 2-3 more slices of sliced cheese and dissolve them. Now add the broccoli, kohlrabi, carrots, and leeks to the soup and bring to a boil. Then simmer on the lowest heat for about 1 hour. Finally, season the soup with salt, pepper and a good portion of nutmeg, according to taste.
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