Kohlrabi Soup

Kohlrabi soup is a light, tender vegetable soup – a simple yet excellent piece of the spring and summer kitchen.

1. Chop the onion (1) finely, and sweat it glassy in the cooking oil (2 tablespoons).

2. Add the diced kohlrabi (400 g) and the sliced carrot (2), and braise them together briefly.

3. Pour in the water (2 litres), and cook the vegetables tender.

4. Season with salt and pepper.

5. Serve sprinkled with plenty of chopped parsley.

Tip: It is best made from tender, young kohlrabi – its flesh is sweeter and far softer.