| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 18g | 8g | 30g |
| sugars | fibre | protein | salt |
| 7g | 6g | 7g | 0.4g |
There is something truly warming about the hearty Kohlrabi Soup. It delicately intertwines my Bostonian roots, the culinary influence from my Irish grandparents, and that innate yearning for a comforting homemade meal. It’s an inviting bowl of flavors that came to existence from love, tradition, and some creative ingenuity.
Nutrition and Health Benefits
Intriguing in appearance and packed with a multitude of health benefits, the star ingredient, kohlrabi, really does bear the essence of this recipe. Kohlrabi, a stem vegetable in the cabbage family, is rich in dietary fibers, vitamin C and potassium. Studies have shown that kohlrabi might have anti-diabetic properties aiding in blood sugar control. Pair this with nutrient-dense ingredients like onion and garlic plus the much-needed healthy fats from olive oil, it is no wonder that Kohlrabi Soup stands as a nutritious dish beneficial for the whole family, including my baby boy.
Spreading the Love for Kohlrabi Soup
Whether served as a stand-alone main course or a start to an elaborate feast, Kohlrabi Soup conforms to serve satisfying warmth consistently. It carries a soothing and familiar essence reminiscent of Irish Potato Leek Soup, another one of my comforting favorites. Also, for those who enjoy a bit of experimental gastronomy, I find that this soup pairs splendidly well with dishes focusing on earthy root vegetables like the Roasted Beets In Foil.
Simply put, Kohlrabi Soup is a testament to the quintessence of home cooking. It’s how Laura and I like to end our busy days, at the dining table, over a bowl of lovingly made Kohlrabi Soup, sharing stories with our baby boy amidst the laughter and warmth of our family kitchen.
What You’ll Need
- 2 large kohlrabis, peeled and diced
- 1 large onion, diced
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 2 large potatoes, peeled and cubed
- ½ cup heavy cream
- 1 tablespoon lemon juice
- 2 tablespoons fresh chives, chopped
- ½ cup croutons for garnish (optional)
Method
Step One
Begin by preparing your ingredients. Peel and dice the kohlrabis, dice the onion, and mince the garlic cloves. Peel and cube the potatoes and chop the fresh chives. Set aside for later.
Step Two
Heat the olive oil in a large soup pot over medium heat. Add diced onion to the pot and cook until it becomes translucent and slightly browned – this should take around 5 minutes.
Step Three
Now add the minced garlic, diced kohlrabi, and cubed potatoes to the pot. Season the veggies with salt and black pepper. Allow these to cook for a few more minutes to take on some color and flavor.
Step Four
Pour in the vegetable broth, cover the pot, and let the soup simmer over low heat. Let the soup cook for about 20 to 25 minutes or until the kohlrabi and potatoes are tender and can be easily pierced with a fork.
Step Five
Once the vegetables are adequately cooked, use an immersion blender to puree the soup until it reaches your desired consistency. If you do not have an immersion blender, you can use a regular blender, but make sure to blend the soup in batches.
Step Six
After the soup is pureed, stir in the heavy cream and lemon juice. Let the soup continue to simmer for a few more minutes. Taste and adjust seasoning if necessary.
Step Seven
Finally, ladle the hot soup into bowls, garnish with the chopped chives and croutons if desired. Serve hot and enjoy your creamy and delicious kohlrabi soup.
