Ingredients

• 3-4 large Kohlrabi
• 3-4 cup Water
• 1 Cube Vegetable Bouillon
• Salt
• White Pepper
• Dash of Cayenne Pepper
• Dash of Nutmeg
• 1/2 cup Cream (or milk)

Description

Peal the kohlrabi and cut in to thin slices. Place in a pot with water and vegetable bouillon and cook until soft. Pour the liquid in a bowl and reserve. Puree the kohlrabi and using the liquid to make a think soup consistency. Pour the soup back into the pot and gently simmer. Season with a dash of cayenne and nutmeg, salt and white pepper. Shortly before serving add the cream. (If you wish to save calories, you can use milk or powdered milk).