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Kohlrabi Soup

Recipe by Janella Purcell from Good Chef / Bad Chef

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Serves 4

Ingredients

2 tbls olive oil or omega spread
1 onion, chopped
½ kg kohlrabi bulbs, peeled and chopped
2 ½ cups vegetable stock
2 ½ cups soy or almond milk
1 bay leaf
Salt and Cracked pepper

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Method

Heat the oil or omega spread in a large soup pot with a lid. Add onions and cook gently until soft, about 5 minutes. Add your kohlrabi and cook for another few minutes.
Now add your vegetable stock, milk and bay leaf to the pot, and bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until kohlrabi is tender. Let cool for a few minutes then remove the bay leaf.
Puree your soup until smooth. (You may want to strain the soup through a fine sieve if the kohlrabi is especially fibrous.) Season to taste with salt and pepper. Serve in heated bowls with some crunchy spelt sourdough.

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Notes & Tips

PS. If you’re lucky enough to find kohlrabi with its green tops in tact, blanch them you would for spinach. Roll the leaves and slice across as for a "chiffonade" of basil. Use these as your garnish, otherwise garnish with basil or parsley.