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Creamy Kohlrabi Soup with Meatballs | Hearty & Warming
(0)
30 min
Quick
Knuspr-Küche
Cremig pürierte Kohlrabi-Kartoffel-Suppe mit feiner Muskatnote, verfeinert mit saftig angebratenen Hackbällchen aus gemischtem Hackfleisch. Der perfekte wärmende Seelenwärmer für kühle Herbstabende!
Ingredients
Preparation method
Preparation & starting the vegetables
Peel the kohlrabi and potatoes and cut into bite-sized cubes. Peel and finely chop the onion.
Melt half of the butter in a large pot. Sauté the chopped onion until translucent. Then add the diced kohlrabi and potatoes and sauté for about 2 to 3 minutes, stirring continuously.
Deglaze the vegetables with the vegetable broth, bring to a boil, cover, and simmer over medium heat for about 15 minutes until tender.
Chef's tip
Tip for extra flavour: Thoroughly wash tender, young kohlrabi leaves, finely chop them, and sprinkle over the soup together with the parsley as a fresh topping.
Meal prep & storage: The prepared soup is great to make ahead for the next day. It is best to store the soup and meatballs separately in the refrigerator and briefly heat them together before serving.
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