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Meat
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
This roasted white soup is a delight in flavor and formation. It’s smooth, perfectly seasoned, warm, and inviting, with all the creaminess of a rich soup and none of the heaviness. This is a great addition to your Seder, but would be wonderful to settle down with after a long Chol Hamoed day too.
4 kohlrabies, peeled, cubed, and divided
24 ounces (680 grams) Beleaves Frozen Cauliflower
2 onions, cubed and divided
1 carrot, peeled and sliced
4 cloves garlic
3 tablespoons Tuscanini Olive Oil
2 and 1/2 teaspoons salt, divided
1 teaspoon granulated garlic
3/4 teaspoon black pepper
1 teaspoon dried rosemary, divided
1 teaspoon dried thyme, divided
7 cups water
1 teaspoon fresh ginger, minced
1 tablespoon Gefen Honey
2 chicken bottoms
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Toss three kohlrabis, cauliflower, one onion, carrot, and garlic with olive oil, one and a half teaspoons salt, granulated garlic, pepper, 1/2 teaspoon rosemary, and 1/2 teaspoon thyme.
Roast for 40–60 minutes, until the kohlrabis and carrot are soft enough to easily pierce with a fork. Shake the pan every now and then to make sure it roasts evenly.
Pour contents of the pan, including the juices, into a pot. Add water and ginger and blend with an immersion blender until creamy.
Add the remaining kohlrabi and onion, honey, one teaspoon salt, 1/2 teaspoon rosemary, and 1/2 teaspoon thyme to the pot.
Place the chicken in a bag and add it to the pot. Bring the mixture to a boil, then cover and simmer for one hour.
Remove the chicken from the pot, shred it, and return it to the pot.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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