Time of preparation:
40 minutes

COOK & SERVE:
Pot 24 cm | 4,0 l

For 4 servings:
1 bunch of soup greens
300 g broad green beans
350 g tender carrots
1 large kohlrabi with leaves
500 g precooked potatoes
½ l vegetable broth
salt, pepper
1 bunch of parsley
½ l milk
2 tablespoons of flour
100 ml sweet cream
200 g frozen peas

How to do it:

1. Wash, clean and peel and chop the soup greens. Wash with vegetables and potatoes, clean beans, cut diagonally into 2-3 cm pieces. Peel carrots and kohlrabi, cut into slices of about 1 cm thickness. Peel the potatoes, cut them with the kohlrabi into cubes of about 1 cm. Coarsely chop the stems and leaves.

2. Bring the stock to the boil in the COOK & SERVE pot. Add the beans. After 5 minutes add the carrots and after another 5 minutes the potatoes and kohlrabi. After 10 minutes everything is crisply cooked.

3. Meanwhile wash the parsley and put some leaves aside for decoration. Puree everything else with flour, milk and cream in a mixer. Add to the vegetables and cook quietly for about 5 minutes.

4. Finally add peas, let it stand for a short time, season to taste and serve sprinkled with parsley.

Tip: Traditionally served with raw ham.

Nutritional values per serving:
Calories: 402 kcal, Carbohydrates: 49,9 g, Protein: 16,4 g, Fat: 13,4 g, Dietary fibre: 10,4 g

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