Clear broth with carrots and kohlrabi

For 4 people
  • 1 Bund Soup greens
  • 1 onion
  • 100 g mushrooms
  • 1 Tomato
  • 2 EL Oil
  • Salt
  • pepper
  • 250 g Carrots
  • 1 small kohlrabi
  • 2 slices toasted bread
60 minutes
light
1.
Soup green Clean, wash and roughly chop up to half the leek. Peel and halve the onion. Clean mushrooms. Wash and clean tomatoes and cut into wedges. Fry the onion vigorously in 1 tablespoon of oil. Add the soup greens, mushrooms and tomatoes, fry briefly. Season with salt and pepper. Pour 1 liter of water and bring to the boil. Approx. Let simmer for 45 minutes. Peel the carrots and cut into thin sticks. Peel the kohlrabi and dice finely. Wash the rest of the leek and cut into rings. Sieve the stock, bring to the boil. Cook the vegetables in the broth for 5-10 minutes. Dice the toast and toast in the remaining oil. Season the broth to taste, serve. Add toast
1 person approx:
  • 140 kcal
  • 580 kJ
  • 6 g protein
  • 6 g fat
  • 16 g carbohydrates

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