Kohlrabi and parsnip soup

Soup:

• 1onion
• olive oil
• 500gkohlrabi 17.6 oz.
• 3-4kohlrabi leaves
• 250gparsnip 8.8 oz.
• 100gpotatoes 3.5 oz.
• 50mlwhite wine
• 1Tbsp bouillon
• 1lwater
• 120mlvegan cream e.g. oat
• zest and juice of half an orange
• nutmeg
• salt
• pepper

Topping:

• 2purple potatoes
• 2Tbsp olive oil
• fresh rosemary
• zest of half an orange
• salt
• pepper
• garlic powder

Soup

1. Dice the onion and fry it in olive oil until glassy
2. Peel the kohlrabi, parsnip and potatoes, dice them, add to the pan and sauté for about 3-5 minutes
3. Roughly chop the kohlrabi leaves and add them (optional, they can also be left out)
4. Deglaze with the white wine and let simmer for another 5 minutes
5. Add the water and bouillon, cover and let simmer for about 25-30 minutes until the vegetables are soft
6. Puree the soup, add the vegan cream, orange juice and zest, and season to taste with nutmeg, salt and pepper

Topping

1. Preheat the oven to 200 C degree
2. Dice the purple potatoes, chop the rosemary and mix with the remaining ingredients
3. Spread on a lined baking tray and roast for about 20-30 minutes until crispy
4. Add to the soup and serve with a little cream and extra orange zest