Preparation: heat the broth. Peel the kohlrabi and cut into thin, short strips. Peel and finely chop the onion, sauté in hot oil. Add the kohlrabi, sauté briefly. Pour in the stock, cover and cook over a medium heat for about 5 minutes. Chop the tarragon as well and add half of it to the soup. Mix the remaining tarragon with the sour cream and wasabi. Season the soup well, serve with wasabi cream and nuts.
Per person: around 200 kilocalories, 7 g protein, 14 g fat, 10 g carbohydrates, 3 g fiber