Hearty Leek, Kohlrabi and Potato Soup with Smoked Salmon Flakes
with dill, chives and sour cream
This recipe provides 410 grams of vegetables per portion.
Tags:
-30% carbs
•Extra Veggies
•High Protein
Allergens:
Melk (inclusief lactose)
•Vis
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
50 g
Potatoes
½ piece
Kohlrabi
1 piece
Leek
½ piece
Red onion
10 g
Fresh dill & chives
50 g
Spinach
50 g
Organic sour cream
(Contains: Melk (inclusief lactose))
75 g
Hot smoked salmon flakes
(Contains: Vis)
Not included in your delivery
½ piece
(Low sodium) mushroom or vegetable stock cube
300 milliliters
Water
½ tablespoon
Olive oil
½ tablespoon
White wine vinegar
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2082 kJ
Calories498 kcal
Fat27.8 g
Saturated Fat6.6 g
Carbohydrate28.5 g
Sugar15.1 g
Dietary Fiber12.2 g
Protein27.4 g
Cholesterol30 mg
Salt2.7 g
Trans Fat0.1 g
Potassium101.3 mg
Calcium180 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Peeler
•Soup pan
•Food Processor
Cooking Steps
1
- Peel or thoroughly wash the potatoes and then cut them into rough pieces.
- In a pot or saucepan, bring the water and stock cube to a boil (see pantry for amounts). Transfer the potatoes to the pot and cook for 12 - 15 minutes.
- Discard the top of the kohlrabi, then peel and dice into 1 cm cubes.
- Chop the leek into rings. Dice the onion.
2
- Heat a drizzle of olive oil in a soup pot over medium-high heat. Add the leek, kohlrabi and onion and fry for 6 - 8 minutes, stirring occasionally to soften the veggies. Season with salt and pepper.
- Deglaze with the white wine vinegar.
- Add a generous splash of water and bring to a simmer.
3
- Roughly chop the dill and chives.
- Blend the boiled potatoes in their stock water with an immersion blender. Add the blended potatoes to the soup pot and stir well.
- Stir the spinach into the soup and add two-thirds of the sour cream. Season with salt and pepper.
4
- Serve the soup in a bowl.
- Top with the smoked salmon flakes and the rest of the sour cream.
- Garnish with the chopped fresh herbs, extra virgin olive oil and extra black pepper as preferred.
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