What the heck is kohlrabi? Glad you asked! It's basically a cabbage masquerading as a root veggie. You'll likely find it hanging out at your local farmers' market or tucked away inside your CSA box. It has a very mild and slightly sweet flavor so it's great sliced up and eaten raw or blended up into a yummy soup such as this one!

Creamy Kohlrabi Soup [Vegan]

Ingredients

  • Olive oil
  • 2 cups of chopped kohlrabi, peeled and chopped
  • 4 large carrots, peeled and chopped
  • 2 medium russet potatoes, peeled and chopped
  • 1/2 of a yellow onion, chopped
  • 5 cups of vegetable broth
  • 1/2 teaspoon of ground turmeric
  • 1/2 teaspoon of ground cumin
  • Salt and pepper

Preparation

  1. Into a large Dutch oven, add a drizzle of olive oil. Once hot, add your kohlrabi, carrots, onions and potatoes.  Cook for about 10 minutes until they start to cook and caramelize.
  2. After that add your broth and bring that to a boil. Once boiling, reduce the heat and add your spices. Give it a good stir and let simmer for an hour or so.
  3. Prior to serving, puree the soup in a high power blender or by using a hand immersion blender. Taste and adjust seasonings. Serve topped with pumpkin seeds.

    Discover more recipes with these ingredients

  • Kohlrabi


About The Author

Robin

See My Recipes

Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook. As a wife and active mother to two teenage daughters, Robin is well-versed in creating easy, flavorful recipes to accommodate a wide variety of palates. Whether you’re a lover of meat and potatoes or strictly vegan and gluten-free, Robin’s non-threatening recipes and captivating photography will appeal to all tastes.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Load More...