from Hurrythefoodup.com
Ingredients:
- 3 carrots
- 1 kohlrabi
- 1 medium onion
- 100g low fat cream cheese (you could also use yogurt)
- 2 cups vegetable stock
- Knob of butter (Rob has upon researching discovered that a “knob” is roughly 2 or 3 tablespoons.)
- A small handful of chopped parsley
- Couple of dashes salt and pepper
- Optional: 1 cm of ginger
Directions:
-
- Dice up the onion, throw it in a pot with a knob of butter
- 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 bio – 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 stock 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
- Serve and mix in some grated ginger for extra freshness