in Soup Recipes

Kohlrabi green and potato soup

updated

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Ingredients for 2 servings:

  • 2 kohlrabi, only the leaves and stems
  • 2 medium-sized onions, finely diced
  • 300 g potatoes, peeled and weighed
  • 500 ml vegetable stock
  • 1 shot of oil
  • 1 pinch of nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan, alkaline, GAT-compliant

Trim the stems and green leaves from the kohlrabi bulb, wash, and chop both. Heat the oil in a pot and let the onions become translucent, then add the kohlrabi leaves and stems and fry briefly. Deglaze with vegetable stock and add the potatoes. Bring to a boil, then simmer gently over low heat. When the potatoes and kohlrabi pieces are tender, blend with a hand blender. Season to taste with a pinch of nutmeg. The soup turned out to be creamy. If you’d prefer it to be thinner, simply add more vegetable stock.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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