Zucchini Kohlrabi Soup

Prep 10 min·Cook 20 min·Total 30 min·4 portions·VEGAN

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

1.Finely chop the onion and garlic clove and sauté them in olive oil
2.Peel the kohlrabi and potatoes and cut them in pieces, add them to the pot
3.Deglaze with vegetable stock and let simmer with closed lid for 10-15 minutes
4.Cut the zucchini into pieces and add them to the pot
5.Let it simmer for another 10 minutes until all vegetables are soft
6.Now blend the soup and add the cream
7.Season with a squirt of lemon, salt and pepper
8.It tastes delicious with croutons and fresh thyme

Notes

Tip from my kitchen: add the zucchini only towards the end, so the soup keeps its fresh, bright color. For an especially velvety texture, blend it really smooth and stir in the vegan cream only after blending. If you like it a little heartier, toast the croutons in the same pan you sautéed the onions in.