Vegetable soup is always a good choice for a quick and light supper during the week. Try my soup with kohlrabi, carrots… and a little of potatoes to make it satiating and creamy without adding cream!
Ingredients for 4 persons
- 1 kohlrabi
- 400 g of carrots (gross weight)
- 250 g of potatoes
- 1 tablespoon of olive oil
- 1 cube of chicken stock
- 1 liter of water
- Chopped chives (or green part of spring onion)
- Ground pepper
Peel and cut the kohlrabi, carrots and potatoes into large pieces.
In a saucepan, heat the oil and fry the vegetables and potatoes.
When the vegetables begin to brown, pour the water into the pan. Mix.
Add the cube of chicken stock.
Cover the pan and simmer for 30 minutes.
After 30 minutes of cooking, remove the pan from the heat.
Blend the contents of the pan until you obtain a smooth soup without pieces.
When it is ready to serve, add and measure according to your preferences the chopped chives and pepper.