Kohlrabi Soup with Cheese Toast
Kohlrabi Soup with Cheese Toast - Really easy yet wonderfully refined
Healthy, because
Even smarter
Nutritional values
The kohlrabi leaves contain about twice as many vitamins as the tuber, which is why they are included here in the kohlrabi soup. Potatoes and kohlrabi provide all family members with about half of the potassium they need daily.
If you do not want to serve the cheese toast in the kohlrabi soup, you can grill it briefly and serve it separately.
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 18.5 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 869 mg | (22 %) | ||
| Calcium | 502 mg | (50 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 Kohlrabi (each about 300 grams, with greens)
- 4 floury potatoes (about 400 grams)
- 1 onion
- 1 Tbsp Canola oil
- 1 Tbsp Pastry flour (type 1050)
- 1 l Vegetable broth
- 2 bay leaves
- 3 Tbsps Walnut (about 30 grams)
- 100 grams Hard cheese (such as Emmentaler or Gruyère)
- 80 milliliters Whipped cream (30% fat)
- salt
- peppers
- Nutmeg
- 4 slices Whole Wheat Toast (each about 30 grams)
Kitchen utensils
Preparation steps
Rinse kohlrabi bulbs with the greens. Separate greens, shake dry and set aside. Peel kohlrabi bulbs and cut into pieces.
Peel potatoes and cut into pieces. Peel onion and chop finely.
Heat oil in a pot over medium heat. Cook onion until translucent, then sprinkle with flour.
Stir in kohlrabi and potato pieces and cook briefly. Pour in vegetable broth, add bay leaves and bring to a boil.
Finely chop kohlrabi greens and add to pot. Cover and cook over medium heat until vegetables are tender, about 20 minutes.
Meanwhile, grate cheese and finely chop walnuts.
Pour cream into a tall vessel and beat with the whisk of a hand mixer until stiff peaks form.
Remove bay leaves from soup. Puree soup with an immersion blender until smooth. Season with salt, pepper and freshly-grated nutmeg.
Fold the whipped cream into the soup. Cut toast slices in half diagonally and sprinkle with the grated cheese.
Divide toasts among 4 soup bowls and pour the hot soup over the toast. Sprinkle with nuts and serve immediately.
