Two-tone soup

Ingredients for 2 servings:

• 1 kohlrabi, approx. 220 g
• 2 tsp vegetable oil
• salt and pepper
• 1 tbsp flour
• 125 ml low-fat milk
• 350 ml vegetable broth, instant, 1 1/2 tsp
• nutmeg
• 1 pepper(s), red, approx. 140 g
• 1 small onion(s)
• 1 tbsp mild ajvar
• Paprika powder
• 1 pinch(s) of sugar
• 2 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW suitable

Dice the kohlrabi. Heat 1 teaspoon of oil in a non-stick saucepan, briefly sauté the kohlrabi, and season with salt and pepper. Dust the kohlrabi with flour, deglaze with milk and 150 ml of broth, stirring continuously, and simmer for about 25 minutes. Puree the soup and season generously with salt, pepper, and nutmeg. Dice the bell pepper and onion. Heat the remaining oil in a non-stick saucepan, briefly sauté the bell pepper and onion, stir in the ajvar, and deglaze with the remaining broth. Season with salt, pepper, paprika, and sugar, and simmer for about 15 minutes. Puree the soup and season to taste. Now pour the white and red soups simultaneously into soup bowls, sprinkle with parsley, and serve. This will create a two-tone pattern—one half white and the other half red. WW points per person: 2