Simple kohlrabi soup recipe

A creamy, comforting soup, perfect for the cooler months.

This no-fuss soup features kohlrabi, a squat-shaped vegetable that tastes a bit like a crisper, crunchier version of a turnip with a hint of sweetness. A rich source of vitamin C, it’s best enjoyed without too many other dominating flavours.

Ingredients

2 tablespoons olive oil

1 onion, roughly chopped

2 garlic cloves, sliced

3 small kohlrabi, peeled and chopped

2 potatoes, peeled and chopped

2 celery stalks, chopped

2 ½ cups vegetable stock

2 cups low fat milk

4 thyme stalks

salt and pepper

Method

1. Warm a large pan and heat olive oil, adding in onion, garlic and celery. Stir until soft and add potatoes and kohlrabi and cook about 5 minutes.

2. Add vegetable stock, milk and thyme leaves and simmer for 20 minutes.

3. Puree with a stick blender and, as kohlrabi can be fibrous, strain before adding salt and pepper to taste.

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