Kohlrabi and parsnip soup

Soup:

• 1 onion
• olive oil
• 500 g kohlrabi (17.6 oz.)
• 3-4 kohlrabi leaves
• 250 g parsnip (8.8 oz.)
• 100 g potatoes (3.5 oz.)
• 50 ml white wine
• 1 Tbsp bouillon
• 1 l water
• 120 ml vegan cream (e.g. oat)
• zest and juice of half an orange
• nutmeg
• salt
• pepper

Topping:

• 2 purple potatoes
• 2 Tbsp 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