Portions: 04 Preparation time: 45 minutes

White vegetable cream with OLE! garlic in herbs with pesto


  • 1 big parsley
  • 1 cauliflower
  • 1 white onion
  • 3 potatoes
  • ½ kohlrabi
  • small celery
  • white leek part
  • 1 clove of garlic
  • salt, pepper
  • 5 l chicken broth
  • 200 g cream
  • butter
  • ½ of OLE! garlic in herbs jar
  • nutmeg


  • green pesto
  • bacon chips
  • sprouts for decoration
  • toasted almond slices

Fry the chopped onion on butter. Peel and dice the parsley, celery, kohlrabi, and potatoes. Cut the leek into slices. Add the vegetables to the onion (you can add a little more butter).
Split the cauliflower into individual curds and rinse. Dry off and add to rest of the vegetables. Add freshly pressed garlic and keep frying for a moment.
Coat with broth and cook for around 30 minutes on a small flame.
In the meantime, sauté the bacon and add the rendered fat to the cream for flavour. When the vegetables are soft, season the soup to your liking and stir. Add nutmeg. Add cream, sprinkle with pesto, bacon, and cloves of OLE! garlic in herbs.