Spring soup with potatoes and chervil

Name: Spring soup with potatoes and chervil
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 small kohlrabi (approx. 250 g); 150 g baby carrots; 150 g waxy potatoes; 300 ml Vegetable broth (instant); 100 g Sweet peas; 4 Stem(s) Chervil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 small kohlrabi (approx. 250 g)
150 g baby carrots
150 g waxy potatoes
300 ml Vegetable broth (instant)
100 g Sweet peas
4 Stem(s) Chervil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Clean, peel and cut the kohlrabi into sticks. Clean and peel the carrots, leaving some green and wash them. Peel, wash and dice the potatoes. Bring the stock to the boil, add the vegetables, bring to the boil again and simmer for about 10 minutes.
2
Clean and wash the sugar snap peas and cook them for the last 5 minutes. Wash the chervil, shake dry and pluck the leaves from the stems. Season soup with salt, pepper and nutmeg. Arrange on a deep plate with chervil.