Kohlrabi ginger soup

Name: Kohlrabi ginger soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 10 g fresh ginger; 1 Onion; 1.2 kg Kohlrabi; 15-20 g Butter or margarine; 3/4 l Vegetable broth (instant); 1 potty Coriander; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 25 g Radish sprouts

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

10 g fresh ginger
1 Onion
1.2 kg Kohlrabi
15-20 g Butter or margarine
3/4 l Vegetable broth (instant)
1 potty Coriander
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
25 g Radish sprouts

Directions

1
Peel and finely chop the ginger. Peel onion and cut into cubes. Clean and wash the kohlrabi and chop the small leaves. Cut about 100 g kohlrabi into curls with a peeler. Dice remaining kohlrabi. Heat the fat in a pot and fry the onions and ginger until translucent. Add the diced kohlrabi, pour on the stock and bring to the boil.
2
Cover and cook for 15-20 minutes. Wash the coriander greens, dab dry and chop coarsely except for a little to garnish. Add cream, coriander and kohlrabi greens to the soup and puree everything finely with a chopping stick. Season to taste with salt and pepper and heat the kohlrabi curls in the hot soup for about 1 minute. Arrange in deep bowls and sprinkle with radish sprouts. Garnish with coriander leaves and serve with a pastry stick