Lean Kohlrabi Carrot Soup

Course: Lunch, Main Course, Soups

Cuisine: Vegetarian

Diet: Gluten Free, Egg Free, Low Calorie, Vegetarian

Time: Max 30 min

Calories: 150 - 450 kcal

Type: meal plan recipes

Diet: egg-free, gluten-free

Prep Time: 8

Cook Time: 22

Total Time: 30

Servings: people

Calories: 263kcal

3 carrot
1 kohlrabi
1 medium onion
7 oz (200 g) low fat cream cheese
2 cups (500 ml) vegetable broth
1 tbsp butter (or olive oil)
1 handful parsley, fresh (as always, dried will do the trick too! 1 small handful = 1 tbsp dried)
Salt and pepper to taste

Get Recipe Ingredients

Dice up the onion, throw it in a pot with half butter or oil.
Let it simmer on a very low heat while you’re taking care of the other veggies.
Peel the carrots and kohlrabi (unless they’re organic - you can eat the outside of the carrots and kohlrabi if you want).
Dice and throw them all into the pot with some more butter.
Add the broth and cook on a medium heat for about 15 mins.
Turn the heat down and add the cream cheese, parsley, salt and pepper.
Cook for a final 5 minutes on a low heat to get the cheese mixed in.
Now it’s showtime: use a hand blender to process the soup (this doesn’t have to be done perfectly, uneven lumps will give the soup a nice texture).
Sprinkle a couple more parsley leaves on top for garnish.
Serve and mix in some grated ginger for extra freshness. Enjoy!