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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.
Simple kohlrabi soup recipe
Ingredients
Nothing beats using your own fresh produce or materials around the house.
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What to do
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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.
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Add vegetable stock, milk and thyme leaves and simmer for 20 minutes.
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Puree with a stick blender and, as kohlrabi can be fibrous, strain before adding salt and pepper to taste.
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