Vegan kohlrabi soup with zucchini and curry

Ingredients for 4 servings:

• 1 large kohlrabi
• 1 m.-large zucchini
• 1 large onion(s)
• 1 bunch of spring onions
• 1 cup soy cream (Soy Cream Cuisine) (cooking cream), 10 – 15% fat
• 1 ½ tsp curry powder
• 1 pinch of cumin
• 2 tbsp sunflower oil or neutral vegetable oil
• 750 ml vegetable stock

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan, healthy and quick to make

Chop the onion, peel and roughly dice the kohlrabi, cut the zucchini into small rings, and finely chop the spring onions. Heat the oil in a saucepan and add the onions, stirring briefly. Then add the curry powder and cumin and fry for a few seconds. Deglaze with vegetable stock and add the vegetables. Simmer with the lid on for 15 minutes. Add the soy cream and blend everything. Season with salt and pepper.