Kohlrabi Soup with Mushrooms

Rating: 3.40 / 5.00 (5 Votes)

Total time: 45 min

Servings: 1.0 (servings)

For 4 people:


That’s about the ingredients. And now it’s time to get to work…

– Remove the skin from the kohlrabi and cut into small strips.

– Heat the butter or light butter in a saucepan and sauté the finely chopped onion and the kohlrabi until soft.

– Extinguish with the white wine and fill up with the peeled and diced tomatoes and the vegetable soup.

– Let the soup bubble up, season with paprika, pepper, sea salt, curry and the oregano and simmer on medium heat with the lid closed for 8-ten minutes.

– Add the cleaned, washed and sliced mushrooms to the soup.

– Pick out the cress, add it to the soup with the olives cut into slices and the walnuts. Let it boil again and serve. Bring each unit to the table garnished with a tablespoon of crème fraîche.

That was all together. Not so much work after all.

From “The fine vegetarian cuisine” by Fritz Faist, Büchergilde Gutenberg **

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