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.
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.
Description:
Photography by Chana Rivky Klein
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