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.