in Soup Recipes

Kohlrabi soup

updated

Spread the love

Ingredients for 1 servings:

  • 1 kohlrabi
  • 1 large potato(s)
  • 1 shallot(s)
  • 1 tbsp olive oil
  • 400 ml almond drink, unsweetened
  • 1 tsp vegetable broth powder (yeast-free, gluten-free)
  • 1 pinch(s) nutmeg, freshly grated
  • herbal salt
  • Black pepper, ground
  • 1 tbsp cress, alternatively parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan and gluten-free

Peel and finely dice the shallot, and sauté in hot olive oil in a pan until translucent. Peel and dice the kohlrabi and potato, and add to the sautéed shallot. Continue sautéing briefly. Add the almond milk and vegetable stock powder and simmer for 20 minutes, until the potatoes and kohlrabi are tender. Add grated nutmeg, salt, and pepper, and puree everything with a hand blender. Wash the cress and/or parsley, chop the parsley, and sprinkle over the soup to serve.

Facebook Comments

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.

Celery and potato patties

Farmer's pan