🌿 Light & Fresh Spring Soup: Creamy Kohlrabi with a Hint of Dill

Looking for a quick, healthy, and comforting soup that’s bursting with spring flavors? This creamy kohlrabi soup comes together easily and is perfect for little ones, too. Don’t worry if your kiddo isn’t a fan of dill – you can skip it or swap in parsley. It’s light, veggie-packed, and full of natural sweetness — the ultimate springtime bowl of goodness!

🛒 Ingredients:

• 2 tender kohlrabies
• 1 medium carrot
• 2 small yellow onions
• 2 garlic cloves
• 2 heaping tbsp flour
• 1 liter vegetable broth (or water + stock cube)
• 150 ml sour cream
• 1 bunch fresh dill or parsley
• Salt to taste
• A pinch of grated nutmeg

🍲 Instructions:

1. Peel the kohlrabi and carrot thoroughly, then cut into matchsticks or thin batons.
2. Chop the onions into larger chunks and slice the garlic thinly.
3. In a large pot, heat a splash of oil and sauté the vegetables over medium-high heat.
4. Once they begin to caramelize slightly, sprinkle in 1 heaping tablespoon of flour and stir. Let it cook for about a minute.
5. Pour in the vegetable broth, season lightly with salt, and let simmer on low heat for about 20 minutes until the vegetables are tender.
6. Remove from heat, stir in the sour cream and finely chopped dill (or parsley), and adjust seasoning if needed.

👩‍🍳 Mom tip:

If you’re cooking for a toddler, blend a portion of the soup for a smoother texture, and leave the rest chunky for the grown-ups. It’s a win-win for the whole family!