Carrot Zucchini Kohlrabi Cream Soup

For the carrot zucchini kohlrabi cream soup, peel the carrots, kohlrabi, onion and potatoes and cut into smaller pieces, also roughly dice the zucchini.

Sauté the onion in a little oil, then add the rest of the vegetables (except the zucchini), stir briefly and pour water so that the vegetables are well covered and simmer.

After a few minutes, the zucchini can also be added. When the vegetables are soft, stir in the bouillon cube and blend with a blender until the soup reaches the desired creaminess. Chop the parsley and add to the carrot zucchini kohlrabi cream soup.

Preparation Tip:

If you have some leftover brown or white bread, you can use a little olive oil in a skillet to make wonderful, crispy croutons for the carrot zucchini kohlrabi cream soup.

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