in Soup Recipes

Kohlrabi leaf soup with coconut milk

updated

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Ingredients for 4 servings:

  • 10 large kohlrabi leaves
  • 2 onions
  • 750 ml water
  • 3 tsp vegetable broth (granules or powder)
  • 150 ml milk
  • 1 can coconut milk (400 ml)
  • 100 g cream cheese, natural
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

quick, easy, delicious, vegetarian

Peel and finely dice the onions. Wash the kohlrabi leaves, pat dry, and cut into small pieces. Sauté the onions in a little oil in a pan. Then add the kohlrabi leaves and sauté for about 5-10 minutes. Deglaze with water and add 2-3 teaspoons of vegetable stock. Add the milk and simmer gently for about 10 minutes. Purée the soup. Add the coconut milk and mix. Season with salt, pepper, and nutmeg, if desired. Finally, stir in about 100g of cream cheese.

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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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Kohlrabi leaf soup with coconut milk