Vegan Kohlrabi Soup

Ingredients

• 1 onion
• 500 g kohlrabi
• 3 tbsp Olive oil (30 ml)
• 800 ml vegetable broth
• 100 g Red lentils
• 2 slices rye bread
• 2 Spring Onions
• 1 Handful Parsley (5 g)
• Lemon juice
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Peel the onion and kohlrabi and dice into small cubes. In a pot, heat 2 tbsp oil over medium heat and sauté for 3–4 minutes. Deglaze with broth, add lentils, and simmer gently on low heat for about 20 minutes.

2. 2.

   While the soup cooks, cut the rye bread into small cubes and toast them in a pan with the remaining oil over medium heat until crisp. Remove from heat and set aside on paper towels. Wash and trim the spring onions, then slice diagonally into thin rings.

3. 3.

   Coarsely purée the kohlrabi soup so that some pieces remain. Wash the parsley, shake dry, pluck the leaves, and roughly chop. Add to the soup and season with lemon juice, salt, and pepper.

4. 4.

   Serve the vegan kohlrabi soup in bowls, garnished with the toasted rye cubes and spring onion rings.