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🍽️ Creamy Kohlrabi Cheese Soup

327 kcal · 30 min · 4 servings

Ingredients

• 1 kohlrabi
• salt
• pepper
• 30 g butter
• 20 g flour
• 0.5 l milk
• 100 g medium-aged gouda
• 50 g roquefort
• 100 ml grape juice (light)
• grated nutmeg

Instructions

1. 1. Peel the kohlrabi and set aside the small leaves.
2. 2. Slice the kohlrabi into thin rounds.
3. 3. Place the kohlrabi slices in 200 milliliters of lightly salted water.
4. 4. Boil the slices for 5 minutes.
5. 5. Drain the vegetables and save the cooking water.
6. 6. Heat the butter in a pot.
7. 7. Stir the flour into the hot butter and let it sweat briefly.
8. 8. Pour in the milk and the reserved kohlrabi cooking water while stirring continuously.
9. 9. Bring the mixture to a boil.
10. 10. Grate the Gouda cheese.
11. 11. Break the Roquefort cheese into small pieces.
12. 12. Add both types of cheese to the hot soup.
13. 13. Stir until the cheese has completely melted.
14. 14. Pour the grape juice into the soup.
15. 15. Heat the soup once more briefly.
16. 16. Season the soup to taste with salt, pepper, and nutmeg.
17. 17. Return the cooked kohlrabi slices to the soup.
18. 18. Ladle the soup into soup bowls.
19. 19. Garnish the bowls with the reserved kohlrabi leaves.

Nutrition per serving

• kcal: 327
• Protein: 14 g · Fett/Fat: 22 g · Carbs: 16 g