I’ve served with a little dollop of sour cream, but if you want to keep this vegan, simply serve scattered with herbs and use olive oil instead of butter. Try and choose small, tender kohlrabi for this recipe, of which you’ll need approx. 3-5, but should your kohlrabi be a little older and larger, pass the soup through a fine sieve once pureed to remove any possible graininess.
Servings: 4
Ingredients
2tablespoonsbutter, ghee or olive oil
1mediumonionfinely diced
2clovesgarlicfinely chopped
750gramskohlrabipeeled and cubed
2mediumpotatoes (approx. 220g)peeled and cubed
5 cupsvegetable stock
1bay leaffresh or dried
fine sea salt and ground white pepper
Sour cream or crème fraiche, to serveoptional
Roughly chopped chives and parsley and buttered toastto serve
Instructions
Melt butter/ghee/olive oil in a large saucepan over medium-high heat, add onion and garlic and cook, stirring often, until tender but not coloured. Add kohlrabi, potato, vegetable stock and bay leaf. Season with a little salt and white pepper, give it all a good stir and bring to the boil. Reduce heat to a simmer and cook for 15-20 minutes or until the vegetables are tender. Remove from the heat and puree until smooth using a stick blender. Taste and adjust seasoning. Serve hot with a dollop of sour cream/crème fraiche, chopped herbs and buttered toast. Store any leftovers in a lidded container in the fridge for up to 3 days.
Notes
This recipe was originally written for and featured in Nourish Magazine, NZ.