This pretty light green soup has a surprisingly light flavor as well. Kohlrabi is a very useful and tasty vegetable, often overlooked.
Serving Size: 4
Ingredients:
- 3-4 small kohlrabi, peeled and cut into pieces
- 3 cups water
- 1 vegetable bouillon cube
- salt
- white pepper
- cayenne pepper
- nutmeg
- 1/2 cup soy cream
Directions:
- Peel the kohlrabi and cut in to thin slices.
- Place in a pot with water and vegetable bouillon and cook until soft.
- Pour the liquid in a bowl and reserve.
- Puree the kohlrabi and using the liquid to make a thick soup consistency.
- Pour the soup back into the pot and gently simmer.
- Season with a dash of cayenne and nutmeg, salt and white pepper.
- Shortly before serving add the soy cream.
on Jan 4th, 2008 at 3:10 pm
hi chris,
i had kohlrabi once but raw. i didn’t like it much. does the flavor change much from raw to cooked… especially soup. i’m happy to give it another go.
linda
on Jul 27th, 2008 at 4:00 pm
Made this soup last night as a “sauce” for spinach and potato pierogies, and it was absolutely delicious. Didn’t have soy cream, so I just used a little soy milk (regular flavor). One recommendation: go easy on the nutmeg unless you really like that flavor (of nutmeg). Thank you for this recipe!