- 1/2 kohlrabi, cleaned
- 1/2 lemon
- 1 beetroot
- 3 tbsp extra virgin olive oil
- 1/2 aubergine
- 100 ml vegetable stock
- vegetable oil for frying
- salt and pepper
Dice the kohlrabi and steam, flavouring it with slices of lemon in the steamer basket. Drain and transfer to a blender, add a touch of vegetable stock, a pinch of pepper and blitz to obtain a purée. Leave to cool and set aside.
Peel and slice the beetroot, then steam; leave to cool and blitz with salt, oil and pepper. Peel the aubergine with a potato peeler and chop the peel into thin strips; fry the strips in hot oil and blot on kitchen paper after 1 minute.
Spoon the kohlrabi purée into soup dishes, drizzle with rapeseed oil and finish with the crispy aubergines. Serve with toasted bread croutons to taste.