Zucchini kohlrabi soup
A delicious summer soup with vegetables from the garden!
Servings: 4 portions
Ingredients
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 250 (9 oz.) kohlrabi
- 100 g (3.5 oz.) potatoes
- 700 ml (3 cups) vegetable stock
- 500 g (1 lbs, 2 oz.) zucchini/courgette
- 1 tsp salt
- 50 ml (1/4 cup) vegan cream
- 1 squirt of lemon
- Salt & pepper
- Croutons, fresh thyme
Instructions
- Finely chop the onion and garlic clove and sauté them in olive oil
- Peel the kohlrabi and potatoes and cut them in pieces, add them to the pot
- Deglaze with vegetable stock and let simmer with closed lid for 10-15 minutes
- Cut the zucchini into pieces and add them to the pot
- Let it simmer for another 10 minutes until all vegetables are soft
- Now blend the soup and add the cream
- Season with a squirt of lemon, salt and pepper
- It tastes delicious with croutons and fresh thyme