- 1 small leek
- 1 large kohlrabi
- sea salt, pepper, turmeric, curry
- 2 egg whites
- 1/2 tablespoon olive oil
Cut leek into circles and kohlrabi into small cubes. Also, finely chop kohlrabi’s leaves. First fry leek on little olive oil and water, then add kohlrabi and its leaves, pour water and cook everything. Cook about half an hour, and add salt and pepper before the end. Then add egg whites and briefly cook. Then pour content into blender, add little turmeric and mix all. Pour soup into plate, decorate with leek and curry. To get dense soup take care of the amount of water, it should not be too much.