Carrot-Kohlrabi Soup

Ingredients

• 500 g kohlrabi
• 4 Carrots
• 1 onion
• 2 tbsp rapeseed oil (≈20 ml)
• 1 l vegetable broth
• Salt
• Pepper (freshly ground)
• 2 tbsp toasted sesame seeds
• chopped parsley (for garnish)

Instructions

1. 1.

   Peel the kohlrabi, carrots and onion. Dice the onion finely; cut the remaining vegetables into bite‑sized pieces. Sauté the onion in hot oil over medium heat until translucent.

2. 2.

   Add the carrots and kohlrabi, then pour in the broth. Season with salt and pepper, and let simmer gently for about 15–20 minutes on low heat.

3. 3.

   Crush the sesame seeds in a mortar, add them to the soup, and adjust seasoning as needed.

4. 4.

   Serve the carrot‑kohlrabi soup in bowls, garnished with parsley.