Kohlrabi soup with meatballs

Kohlrabi (from the German for cabbage turnipBrassica oleracea Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is another cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan.

Ingredients for 2 people:

1/2 stick of leek

1/2 onion

450 g kohlrabi

1/2 carrot

1/2 tbsp olive oil

approx. 1 / 2-3 / 4 L water

1 tbsp beef broth

50 ml of cream

1/2 teaspoon salt

1/2 teaspoon pepper


200 g minced meat (use only Pork or half and half, or only poultry meat. It’s your choice)turnip

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1-2 tbsp oil for frying

fresh parsley to sprinkle


Peel and wash the carrots, onions and kohlrabi, cut the kohlrabi into cubes of the same size. Also dice the carrots and finely dice the onion.

Wash the leek and cut into rings. To do this, cut the leek a little in the middle, as there is still soil between the individual leaves. Heat the oil in a saucepan and sauté the onion, leek and diced carrots in it. Then add the kohlrabi cubes.

Pour the water on top and season with the broth, salt and pepper. Let everything simmer for about 15 minutes. In the meantime you can prepare the meatballs. To do this, add the spices to the minced meat and mix well, then form small balls out of them and fry them in a pan with a little oil.

After the 15 minutes add the cream and meatballs to the soup and cook for another 10 minutes. To serve, transfer to deep plates and sprinkle with a little parsley. A low carb baguette or the flatbread for diabetics goes very well with this.

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