🍽️ Vegan Kohlrabi Cream Soup

Name: Vegan Kohlrabi Cream Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g kohlrabi; 200 g floury potatoes; 4 stalks celery; 2 cloves garlic; 2 tbsp olive oil; 800 ml vegetable broth; 1 bunch parsley; 200 ml almond drink (almond milk); salt; pepper; nutmeg

138 kcal · 30 min · 4 servings

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Ingredients

400 g kohlrabi
200 g floury potatoes
4 stalks celery
2 cloves garlic
2 tbsp olive oil
800 ml vegetable broth
1 bunch parsley
200 ml almond drink (almond milk)
salt
pepper
nutmeg

Instructions

1. Peel the kohlrabi, potatoes, celery, and garlic.
2. Wash the vegetables and cut them into small cubes.
3. Heat some oil in a large pot.
4. Add the cut vegetables to the pot.
5. Sauté the vegetables over medium heat for about 5 minutes.
6. Pour vegetable broth over the vegetables.
7. Simmer the soup over low heat with the lid on for approx. 30 minutes.
8. Meanwhile, wash the parsley.
9. Shake the parsley dry.
10. Add the parsley to the finished soup.
11. Puree the soup finely with a hand blender.
12. Stir almond milk into the soup.
13. Season the soup with salt, pepper, and freshly grated nutmeg.
14. Serve the vegan kohlrabi cream soup.

Nutrition per serving

kcal: 138
Protein: 6 g · Fett/Fat: 6 g · Carbs: 15 g