Young peas and kohlrabi with dill

Ingredients

½ large onion, chopped
1 tablespoon olive oil
500 g peas dressed young
200 g of kohlrabi, peeled and cut into small cubes
Bunch fresh dill, coarsely chopped
½ tbs Vegeta Natur or similar seasoning

Preparation

1
Sauté onion in olive oil until wilted.
2
Add peas and kohlrabi, stir.
3
Add dill and Vegeta Natur, stir.
4
Cover peas and kohlrabi with water, bring to the boil.
5
Reduce flame and cook, half covered, 20 minutes until peas and kohlrabi are soft.
6
Serve at room temperature.

About

Aromatic, thick vegetable soup ideal for hot summer days. Seasonal vegetables from my garden.

Yield:

4 servings

Added:

June 24, 2012

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