🍲 Broccoli and Kohlrabi Pot with Gremolata

Name: Broccoli and Kohlrabi Pot with Gremolata
Total time: 30 min
Yield: 4 servings
Ingredients: 1 clove garlic; 1 broccoli; 3 stalks celery; 1 kohlrabi; 3 tbsp olive oil; 1 tsp turmeric powder; 800 ml vegetable broth; salt; pepper; 1 bunch parsley (20 g); 4 tbsp hazelnut kernels (60 g); 0.5 organic lemon (zest); chili flakes

283 kcal · 30 min · 4 servings

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Ingredients

1 clove garlic
1 broccoli
3 stalks celery
1 kohlrabi
3 tbsp olive oil
1 tsp turmeric powder
800 ml vegetable broth
salt
pepper
1 bunch parsley (20 g)
4 tbsp hazelnut kernels (60 g)
0.5 organic lemon (zest)
chili flakes

Instructions

1. Peel the garlic clove and chop it finely. Clean the broccoli and celery stalks, wash them well, and divide the broccoli into small florets and the celery into small pieces. Peel the kohlrabi and cut it into small cubes.
2. Heat one tablespoon of oil in a pot. Sauté the garlic, kohlrabi cubes, broccoli florets, celery pieces, and turmeric in it for 3 minutes over medium heat. Pour in the broth, season with salt and pepper, and let the soup simmer for about 15 minutes.
3. Meanwhile, prepare the gremolata: Wash the parsley, shake it dry, and chop it finely. Roughly chop the hazelnuts. Mix the parsley with the nuts, lemon zest, and the remaining oil. Season the mixture with salt, pepper, and chili flakes.
4. Taste the soup again, fill it into bowls, and serve it topped with the gremolata.

Nutrition per serving

kcal: 283
Protein: 10 g · Fett/Fat: 23 g · Carbs: 9 g