Roasted Cauliflower & Kohlrabi Soup
My first experience with kohlrabi was eight years ago a bunch turned up in my weekly CSA box and I figured it was something I could only get at certain times of year at either a farmer’s market or in a produce box. Turns out it was hiding in the produce department at my regular grocery store, a fact I learned a few weeks ago. So, with that good news, it was time to make some roasted cauliflower and kohlrabi soup.
What is Kohlrabi?
Kohlrabi reminds me of beets with its long leafy-topped stems, but the flavor is a lot like broccoli, so even though it looks a bit alien the flavor is familiar. You may find both green and purple kohlrabi and you can use either in this soup. To prep, discard the leafy stems and remove the skin with a vegetable peeler. Kohlrabi is at its peak during the winter and spring, although you can usually find it year round.
More Ingredients You’ll Need
- One head of cauliflower broken into florets.
- Diced onion and chopped garlic
- Dried oregano
- Chicken stock
- I like my soup to have a little bit of brightness and some apple cider vinegar, added right at the end, does this nicely.
- Heavy cream
- Fresh parsley and grated Parmesan cheese for garnish
So, look for kohlrabi the next time you’re at the store – it makes a delicious soup!
More Lunch Ideas
Kohlrabi has a flavor similar to broccoli making it a perfect match with cauliflower. To prep, it, remove the stems, peel it, and cut it into chunks.
- 1 head of cauliflower, broken into florets
- 3 kohlrabi bulbs, peeled with stems removed and the blubs cut into pieces
- 4 tablespoons olive oil, divided
- 1 yellow onion, diced
- 6 garlic cloves, roughly chopped
- 1 teaspoon dried oregano
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 cups chicken stock
- 1 tablespoon apple cider vinegar
- 1/2 cup cream (see note)
- 1 tablespoon chopped fresh parsley, for garnish
- 2 tablespoons grated Parmesan cheese, for garnish
- Preheat the oven to 425 degrees. Drizzle 2 tablespoons of olive oil over the kohlrabi and cauliflower. Roast in the oven for 30 to 40 minutes, or until the vegetables are fork tender.
- In a large pot heat 2 tablespoons of olive oil over medium heat. Add in the onions and cook for 3 to 4 minutes. Add in the garlic and cook until the garlic is fragrant, about a minute or so. Add the oregano, salt, and pepper. Next, add the roasted vegetables and chicken stock. Give it all a good stir, turn up the heat and bring it to a soft boil. Then reduce the heat and simmer it for 15 minutes or so, stirring occasionally.
- Puree the soup. Add the apple cider vinegar and stir. At this point, you will want to check the seasoning. If needed, add more salt. Finally, stir in the cream. Garnish each serving with fresh parsley and Parmesan cheese.
You can make the soup ahead and freeze it, but don’t add the cream if you plan to do this. Only add enough cream (about 2 tablespoons per serving) for what you plan to serve right away.
- Calories: 484
- Fat: 34.3g
- Carbohydrates: 31.2g
- Fiber: 937g
- Protein: 18.2g