John Myers
Ingredients for 5 servings:
- 3 m.-large kohlrabi
- 3 tbsp olive oil
- ½ tbsp salt
- 1 tsp, heaped cubeb pepper
- 250 g potatoes, mainly waxy
- 2 m.-sized onion(s)
- 4 garlic cloves
- 20 g ginger root
- 1 ½ liters vegetable broth
- 350 ml orange juice
- 10 juniper berries
- 2 tsp fennel seeds
- 1 tsp mustard seeds
- 2 tbsp olive oil
- n. B. Salt
- 70 ml olive oil
- 5 tsp coriander leaves, finely chopped
- 1 tsp Pul Biber
- 1 tsp peppercorns, pink
- ½ tsp sumac
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes
vegan
First, make the seasoning topping. Combine olive oil, finely chopped coriander, pul biber, pink peppercorns, and sumac in a small saucepan, stir to combine, and heat gently for about 5 minutes. Set the topping aside for later use. Meanwhile, toast the fennel seeds and mustard seeds in a dry, nonstick pan over medium heat for about 5-6 minutes, until they begin to smell. It’s best to cover the pan with a lid, as the mustard seeds tend to fly out of the pan while toasting. Peel the kohlrabi and cut into 1.5 cm cubes. Peel and dice the potatoes. Peel and dice the onions. Peel the garlic and press or finely chop it. Peel and chop the ginger with a vegetable peeler. Preheat the infrared grill in the oven to 220°C. For the marinade, either grind or crush the cubeb pepper and mix it with olive oil and salt to make a marinade. Combine the marinade and the kohlrabi cubes in a bowl and mix thoroughly. Spread the marinated kohlrabi cubes flat on a baking sheet lined with baking paper and roast them on the top rack under the infrared grill for about 15 minutes at 220°C. Briefly open the oven door every 5 minutes to let the steam out. Turn the cubes over after 10 minutes. Meanwhile, heat the olive oil for the soup base in a saucepan and sauté the onions, garlic, and a pinch of salt over medium heat for about 5-6 minutes until translucent. Add the ginger and roast briefly. Top up everything with the vegetable stock and add the potatoes. Add the roasted kohlrabi cubes to the pan. Lightly crush the juniper berries and add them to the soup in a spiced egg. Bring everything to a boil and simmer with the lid on over medium heat for about 20 minutes. Meanwhile, pound the slightly toasted and cooled fennel and mustard seeds in a mortar and pestle and add them to the soup during the last 5 minutes of cooking. When the soup is ready, remove the spiced egg and puree the soup with a hand blender until smooth. Top up the soup with orange juice to the desired consistency and blend again, finally seasoning with salt if desired. When serving, sprinkle the spice topping over the soup to taste. Notes and tips: If you don’t have cubeb pepper, use black pepper instead, but use less of it. Cubeb pepper, however, has an additional aromatic and spicy flavor and loses more of its heat when heated than regular black pepper. Instead of toasting whole fennel and mustard seeds and then pounding them in a mortar and pestle, you can also use already ground seeds. Roasting the whole seeds adds additional roasted flavors. Instead of pul biber, you can also use slightly less chili flakes. If you don’t have sumac, you can acidify the seasoning topping with a little white wine vinegar and use a little less oil so it doesn’t become too runny. The orange juice should be at room temperature so it doesn’t cool the soup too much. If you freshly squeeze the juice, you can also add some orange zest to the seasoning topping. If you don’t like cilantro, use flat-leaf parsley instead.
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