Winter Soup with Artichoke-Nut Topping

Ingredients

• 1 onion
• 1 Garlic clove
• 300 g kohlrabi
• 500 g starchy potatoes
• 150 g Knollensellerie
• 3 tbsp Rapeseed oil
• 1 l hot vegetable broth
• Salt
• Pepper
• nutmeg
• 4 baby artichokes
• 1 sprig thyme
• 1 stem marjoram
• 2 slices spelt toast bread
• 60 g hazelnut kernels
• 2 tbsp linseed oil

Instructions

1. 1.

   Peel and finely dice onion, garlic, kohlrabi, potatoes, and knollensellerie. Heat 2 tbsp rapeseed oil in a pot and sauté the vegetables over medium heat for 2 minutes. Add broth, season with salt, pepper, and a pinch of freshly grated nutmeg; let simmer gently for about 15 minutes until cooked.

2. 2.

   Meanwhile wash, trim, quarter artichokes lengthwise and brown them in a large hot pan with the remaining rapeseed oil over medium heat for 3–4 minutes. Wash herbs, pat dry, and remove leaves.

3. 3.

   Dice toast bread, roughly chop nuts. Add both to the artichokes and brown together for 1–2 minutes. Season with salt and pepper.

4. 4.

   Puree the soup, taste, and if needed reduce further or add more broth. Top with artichokes, nuts, and croutons; garnish with herbs and drizzle linseed oil.