Soup greens clean or peel, wash and roughly dice. Halve 1 onion. Wash the thyme, shake dry. Press the garlic clove. Cut parsley leaves from the stalks and use them for other purposes
Put the soup greens, onion and garlic in a large wide pot. Add about 1 litre of cold water, bay leaf, 1 teaspoon of salt, peppercorns, cloves, parsley stalks and thyme. Bring to the boil and simmer for about 30 minutes
Peel and chop 1 onion. Peel kohlrabi, put some leaves aside and wash. Dice the kohlrabi, except for 100 g. Peel, wash and chop the potatoes
Heat the oil in a pot and fry the onion until transparent. Add kohlrabi and potatoes, fry briefly. Deglaze with stock and milk. Bring to the boil, cover and cook for 15-18 minutes. In the meantime cut salmon into strips. Finely grate the kohlrabi put aside
Remove the kohlrabi potatoes from the hot plate, finely mash them in the liquid with a blender. Season to taste with salt, pepper and nutmeg. Arrange in small bowls with salmon strips and kohlrabi shavings. Garnish with kohlrabi flakes