← All recipes

🍽️ Creamy Vegetable Soup with Fresh Herbs

484 kcal · 30 min · 4 servings

Ingredients

• 2 carrots
• 1 small kohlrabi
• 1 medium potato
• 1 smaller onion
• 3 tbsp butter
• 1 tsp grated lemon zest
• 2 tbsp lemon juice
• 600 ml chicken broth
• 200 g whipping cream
• salt
• pepper (from the mill)
• 100 g mixed herbs (parsley, chervil, cress, dill...)
• 2 slices white bread

Instructions

1. 1. Peel the carrots, kohlrabi, potato, and onion.
2. 2. Cut the peeled vegetables into small cubes.
3. 3. Heat two tablespoons of butter in a pot.
4. 4. Sauté the onion cubes briefly until they are soft and translucent.
5. 5. Add the remaining vegetables to the onions.
6. 6. Cook the vegetables briefly together.
7. 7. Deglaze the vegetables with the broth.
8. 8. Add lemon juice and the grated lemon zest.
9. 9. Season the soup with salt and pepper.
10. 10. Let the soup simmer with the lid on for about 15 minutes.
11. 11. Wash the herbs and shake them dry.
12. 12. Chop the herbs finely.
13. 13. Add the chopped herbs to the soup.
14. 14. Puree the entire mixture until smooth.
15. 15. Optionally press the soup through a sieve to make it extra smooth.
16. 16. Finally, adjust the seasoning of the soup with salt and pepper.
17. 17. Cut the bread into small cubes for the croutons.
18. 18. Fry the bread cubes in the remaining butter until golden brown.
19. 19. Fill the soup into bowls.
20. 20. Garnish the bowls with fresh herb leaves as desired.
21. 21. Sprinkle the croutons over the soup.

Nutrition per serving

• kcal: 484
• Protein: 16 g · Fett/Fat: 35 g · Carbs: 27 g