Kohlrabi Soup with Lentils and Pumpernickel Croutons
98 / 100
ready in 45 min.
- 1 onion
- 500 grams Kohlrabi
- 3 Tbsps sunflower oil
- 800 milliliters Vegetable broth
- 100 grams Lentils (red)
- 2 slices Pumpernickel bread
- 2 scallions
- 2 Tbsps parsley (freshly chopped)
- lemon juice
- peppers (freshly ground)
Peel and finely dice the onion and kohlrabi. Lightly sauté in a little oil and deglaze with the broth. Add the lentils and simmer for about 20 minutes.
For the croutons, slice the pumpernickel into small cubes and fry in a pan in the remaining oil. Rinse, shake dry and slice the scallions diagonally into rings.
Puree the soup to a smooth consistency. Add the parsley and season with lemon juice, salt and pepper.
Ladle the soup in bowls and garnish with the croutons and sliced scallions. Serve immediately.