Cream of Kohlrabi Soup

For the cream of kohlrabi soup, peel kohlrabi and cut into small cubes, chop onion and garlic and sauté in oil until translucent. Add the kohlrabi and fry a little.

Then pour in the water, add all the spices and simmer on low heat until the kohlrabi is soft. Puree the soup and add a small dash of Cremefine.

Season to taste if necessary.

Preparation Tip:

Toasted bread cubes or dark bread cubes make the perfect chowder for this cream of kohlrabi soup.

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