Finely dice the onion and sauté in the oil and deglaze with the vinegar.
Add the broth.
Finely dice the kohlrabi and the potato, finely chop the leaves – add everything to the soup and simmer. Add the cream, puree everything and season.
Knead a dough from the flours, water and salt and let it rest for about 1 hour.
Cut the garlic crosswise into thin slices, season each with a good pinch of sugar and vanilla granules and sauté in a little olive oil – be careful not to let it get too brown!
Roll out the dough thinly or, even better, run it through a pasta machine.
Place the garlic on pieces of dough about 4 x 4 cm, brush the edges with lightly beaten egg white and fold over each other to make small biscuits/ravioli or similar.
Fry the dough pieces in vegetable oil until crispy. Serving: Put the soup in a warmed plate, put the cookies and garnish with a little pumpkin seed oil.