Do you know the sudden craving for a special vegetable, fruit, or meal!? I can’t walk by beautifully arranged kohlrabi in the supermarket.
Here’s the recipe video for the kohlrabi soup:
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Did you know you can eat them raw!? Just cut them into thin slices and season them with some salt. This way they also taste really good in a sandwich.
And you can cook a super easy but super delicious soup with it. For this simple vegetable soup, you only need some kohlrabi, carrots, and potatoes.
It doesn’t get any simpler than that. Just put the ingredients into a pot and let it cook for 20 minutes. Leftovers can be stored in the fridge for up to 2 – 3 days.
Recipe (4 servings):
2-3 kohlrabi / 500 -600 g
4 potatoes / 600g
4 carrots / 350 – 400g
1.7 liter of water
1 ½ tsp salt
½ tsp pepper
2 tbsp soup powder
Peel the carrots. If you use organic carrots, just wash them. Then cut the carrots into pieces.
Heat some olive oil in a pot. Add the carrots and let them sauté on medium heat. Give them a stir in between.
Peep the kohlrabi. Eventually cut off woody parts. Then cut it into pieces and add it into the pot. Stir everything and let it sauté.
Peel the potatoes cut them into pieces and also put them into the pot.
Let everything roast for about 3 minutes. Then fill up with water. Add salt, pepper, and soup powder. Stir so the spices can dissolve. Put a lid on the pot and let the soup simmer for 20 to 25 minutes. The cooking time depends on the size of the cut vegetables. Check in-between, so that the vegetables don’t get too soft.
Before serving taste the soup, and add some salt, pepper, or soup powder if you want.
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