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🍲 Creamy Kohlrabi and Potato Soup with a Hint of Mustard

295 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 800 g
• kohlrabi 1 pc.
• onions, yellow 1 pc.
• oil 2 tbsp
• mustard 3 tsp
• vegetable broth 800 ml
• whipping cream 200 g
• salt pinch
• pepper, black ground pinch
• lemons 1 pc.

Instructions

1. 1. Peel the potatoes and the kohlrabi.
2. 2. Cut the vegetables into small cubes.
3. 3. Set aside the tender kohlrabi leaves.
4. 4. Halve the onion and peel it.
5. 5. Dice the onion finely.
6. 6. Heat the oil in a pot over medium heat.
7. 7. Sauté the cut vegetables briefly.
8. 8. Add the mustard.
9. 9. Roast the mustard with the vegetables for about 1 minute.
10. 10. Deglaze the mixture with broth.
11. 11. Add the cream.
12. 12. Season the soup with salt and pepper.
13. 13. Bring the soup to a boil.
14. 14. Simmer the soup covered for approx. 20 minutes over medium heat.
15. 15. Wash the kohlrabi leaves.
16. 16. Pat the leaves dry.
17. 17. Cut the leaves into thin strips.
18. 18. Wash the lemon.
19. 19. Halve the lemon.
20. 20. Squeeze the juice from the lemon.
21. 21. Taste the soup and adjust with mustard, salt, and lemon juice.
22. 22. Stir the kohlrabi leaves into the finished soup.
23. 23. Serve the soup.

Nutrition per serving

• kcal: 295
• Protein: 5 g · Fett/Fat: 18 g · Carbs: 28 g