Zucchini and kohlrabi cream soup with croutons

Ingredients for 4 servings:

• 2 cloves garlic
• ½ bunch of spring onions
• 2 m.-large zucchini
• 1 m.-large kohlrabi
• 100 ml olive oil
• 750 ml vegetable stock
• 4 slices of toast
• 60 g double cream cheese
• 80 g mountain cheese, spicy
• e.g. parsley, fresh
• e.g. chives, fresh
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegetarian

Finely chop the garlic. Wash the spring onions and slice them into rings. Wash and slice the zucchini. Wash, peel, and slice the kohlrabi. Sauté these ingredients with 40 ml olive oil in a large pot for 10-15 minutes. Then add the vegetable stock and simmer for another 10 minutes. Meanwhile, prepare the croutons. Remove the crusts from the toast and dice the slices. Heat the remaining 60 ml olive oil in a pan and fry the cubes for about 10 minutes, stirring constantly. Then let cool. Remove the pot with the soup from the heat and puree the vegetables with a hand blender until creamy. Reduce the heat to low and add the cream cheese and grated mountain cheese and simmer gently for a few minutes. Season to taste with herbs, salt, and pepper. Serve with the croutons.