Ingredients 1 big head of kohlrabi
1 big carrot
1/2 a stalk of celery
1 small onion
Salt, pepper, olive oil
1 teaspoon of tomato paste
3 tablespoons of tomato sauce
1 tablespoon of homemade bouillon (recipe here)
1/2 a stalk of kale
40 g of pasta
3 L of vegetable stock
Start by preparing all your ingredients. Chop the onion, slice the celery and carrots, grate the kohlrabi and tear apart the kale (which you set aside).
In a soup pot add 1 tablespoon of olive oil and saute the onion, carrots, and celery for 6-7 minutes. Add the grated kohlrabi and saute for 3 more minutes. Now season the soup with salt, pepper, tomato sauce and paste and the homemade bouillon or 1 store bought bouillon cube.
Add the stock and bring the soup to a boil and then, let it simmer for 10 minutes. After that, add the pasta and cook for 7 more minutes.
At the end, add the small pieces of kale and the fresh dill. Turn off the heat and let the soup rest for 10 minutes with the lid on before you serve it. Serve warm.