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🍽️ Creamy Kohlrabi Soup with Crispy Cheese Toast

466 kcal · 30 min · 4 servings

Ingredients

• 600 g kohlrabi (2 kohlrabi) with greens
• 400 g floury potatoes (4 floury potatoes)
• 1 onion
• 1 tbsp rapeseed oil
• 1 tbsp flour (Type 1050)
• 1 l classic vegetable broth
• 2 bay leaves
• 30 g walnut kernels (3 tbsp)
• 100 g hard cheese (Emmentaler or Gruyère)
• 80 ml whipping cream (30 % fat)
• salt
• pepper
• nutmeg
• 120 g whole wheat toast (4 slices)

Instructions

1. 1. Thoroughly wash the kohlrabi bulbs under running water.
2. 2. Cut off the green leafy tops, shake them dry, and set them aside.
3. 3. Peel the kohlrabi bulbs and cut the flesh into bite-sized pieces.
4. 4. Wash the potatoes and peel them as well.
5. 5. Cut the potatoes into small cubes.
6. 6. Peel the onion and dice it very finely.
7. 7. Heat the oil in a large pot.
8. 8. Sauté the onion cubes until translucent and soft.
9. 9. Sprinkle the flour over the onions and stir briefly to combine.
10. 10. Add the kohlrabi and potato pieces to the pot.
11. 11. Sauté the vegetables briefly to coat them with the flour mixture.
12. 12. Pour the vegetable broth into the pot.
13. 13. Add the bay leaves to the soup.
14. 14. Bring the soup to a brief boil.
15. 15. Finely chop the reserved kohlrabi greens.
16. 16. Add the chopped greens to the soup in the pot.
17. 17. Reduce the heat to a medium setting.
18. 18. Simmer the vegetables covered for about 20 minutes.
19. 19. Grate the cheese finely during this time.
20. 20. Finely chop the walnuts using a large knife.
21. 21. Pour the cream into a tall container.
22. 22. Whip the cream stiffly using the beaters of a hand mixer.
23. 23. Remove the bay leaves from the finished soup.
24. 24. Puree the kohlrabi soup finely with an immersion blender.
25. 25. Season the soup to taste with salt and pepper.
26. 26. Grate some fresh nutmeg directly into the soup.
27. 27. Gently fold the whipped cream into the soup.
28. 28. Toast the bread slices in a toaster or in a pan.
29. 29. Cut the toast slices diagonally in half.
30. 30. Sprinkle the toast slices evenly with the grated cheese.
31. 31. Distribute the cheese toasts onto four deep plates or bowls.
32. 32. Pour the hot kohlrabi soup over the toast slices.
33. 33. Sprinkle the chopped walnuts over the finished soup.
34. 34. Serve the dish immediately while hot.

Nutrition per serving

• kcal: 466
• Protein: 20 g · Fett/Fat: 25 g · Carbs: 38 g