← All recipes

🍽️ Creamy Cauliflower Soup with Kohlrabi

140 kcal · 30 min · 4 servings

Ingredients

• 400 g cauliflower (0.5 cauliflower)
• 200 g small kohlrabi (1 small kohlrabi)
• 5 g chives (0.25 bunch)
• 500 ml vegetable broth
• 250 ml soy cream
• salt
• pepper
• nutmeg
• 1 splash lemon juice

Instructions

1. 1. Wash the cauliflower thoroughly. Remove the tough stems and break it into small florets. Then slice these florets into thin pieces.
2. 2. Peel the kohlrabi and cut the vegetable into small cubes. Save a few of the green leaves for decoration. Wash the chives, shake them dry, and set them aside.
3. 3. Pour the vegetable broth into a pot and heat it up. Add the prepared vegetables to the hot broth. Let everything cook covered with a lid on low to medium heat for about 25 minutes.
4. 4. Carefully remove some of the cauliflower slices from the soup and set them aside. Puree the rest of the soup finely using a hand blender. Stir in the soy cream and blend briefly until smooth. Return the reserved cauliflower slices to the soup and warm them through briefly.
5. 5. Finally, season the soup with salt, pepper, freshly grated nutmeg, and a squeeze of lemon juice. Ladle the soup into four bowls. Garnish with the fresh chives and the reserved kohlrabi leaves.

Nutrition per serving

• kcal: 140
• Protein: 5 g · Fett/Fat: 11 g · Carbs: 6 g