Peel carrots and kohlrabi, rinse and dice. Rinse all delicate leaves of carrots and kohlrabi and pat dry. Chop leaves finely and set aside on a plate.
Rinse the cabbage leaves, cut into strips, removing the thick veins. Rinse the broccoli and cut into florets and stems. Peel the stems. Rinse and trim beans and peas.
Boil the broth in a pot. Add vegetables, return to boil and cook until al dente, about 10 minutes.
Meanwhile, peel the onion and garlic and finely chop. Heat oil and butter in a small pan. Add onion and garlic and cook until soft. Add breadcrumbs and toast until golden brown while stirring. Season the soup with salt, coarse ground pepper and nutmeg and stir in the chopped vegetables leaflets. Top with breadcrumbs and serve.