in Soup Recipes

Kohlrabi and parsley soup

updated

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Ingredients for 4 servings:

  • 1 large kohlrabi
  • 750 g floury potatoes
  • 1 bunch parsley, flat-leaf, large bunch
  • 1 onion(s)
  • 1 liter vegetable broth
  • some oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan, alkaline

Peel and dice the kohlrabi and potatoes. Finely chop the onion. Pick the leaves off the parsley and finely chop the stalks. Sauté the kohlrabi, potatoes, onion, and parsley stalks in a little oil. Deglaze with stock and simmer for about 20 minutes. Add the parsley leaves and puree everything until creamy.

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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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