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Parve
Easy
6 Servings
Allergens 
No Allergens specified
I really like kohlrabi. I like it in salads, I like it on a veggie platter, cut into sticks and dipped. I find that it’s better than cucumbers and celery combined. So, when I set out to make a simple kohlrabi soup, I thought it would taste like, well…kohlrabi. What I ended up with was a smooth, creamy, and rich soup that was as comforting and filling as a potato soup! I think that’s really cool, considering that kohlrabi is about a third of the calories of potatoes.
1 to 2 tablespoons Gefen Olive Oil
2 onions, diced
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
2 pounds kohlrabi, peeled and cut into chunks
8 ounces potatoes, peeled and cut into chunks
1 to 2 teaspoons Gefen Salt, to taste
6 cups water
Heat oil in a soup pot or large saucepan. Add onion and garlic and sauté until soft.
Add kohlrabi, potatoes, and six cups water. Bring to a boil. Lower to medium heat and cook for 40 to 45 minutes, or until all vegetables are very tender. Blend using an immersion blender. Season with salt and enjoy.
Photography by Chana Rivky Klein
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