Summer cabbage soup

Name: Summer cabbage soup
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 1 small kohlrabi; 1 medium potato; 250 g Pointed cabbage; 80 g mangetout or frozen peas; 1 onion, 1 tsp oil; 1 TEASPOON Vegetable broth; 1/2 Bread roll; 1-2 stem(s) chervil or parsley, salt, pepper; 7-10 Tbsp colourful pepper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

1 small kohlrabi
1 medium potato
250 g Pointed cabbage
80 g mangetout or frozen peas
1 onion, 1 tsp oil
1 TEASPOON Vegetable broth
1/2 Bread roll
1-2 stem(s) chervil or parsley, salt, pepper
7-10 Tbsp colourful pepper

Directions

1
Clean or peel and wash the kohlrabi, potatoes, pointed cabbage and mangetouts. Cut everything into small pieces
2
Peel and finely chop the onion. Fry in 1/2 teaspoon of oil. Add a good 1/4 l water, stock, potatoes, kohlrabi and pointed cabbage, cover and simmer for about 15 minutes. Add sugar snap peas or peas and simmer for another 3-5 minutes
3
Cut the bread roll into slices. Fry in a small coated pan with the rest of the oil. Wash and chop the chervil, except for something to garnish. Sprinkle roast bread with salt and a little chervil
4
Season soup to taste and garnish with the rest of chervil and colored pepper. Add bread