Cauliflower and Kohlrabi Soup
Kohlrabi has a flavor similar to broccoli, making it a perfect match with cauliflower. For this recipe, I roast the kohlrabi and cauliflower first to draw out a caramelized flavor, and the soup is blended, so it's extra creamy. It's a delicious way to warm up when it's chilly out.
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Servings: 4 servings
Ingredients
- 1 head of cauliflower broken into florets
- 3 kohlrabi bulbs peeled with stems removed and the blubs cut into pieces (see note)
- 4 tablespoons olive oil divided
- 1 yellow onion diced
- 6 garlic cloves roughly chopped
- 1 teaspoon dried oregano
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 4 cups chicken stock
- 1 tablespoon apple cider vinegar
- ½ cup heavy cream see note
- 1 tablespoon chopped fresh parsley for garnish
- 2 tablespoons grated Parmesan cheese for garnish
Instructions
- Preheat the oven to 425°F. Place the kohlrabi and cauliflower on a sheet pan. Drizzle 2 tablespoons of olive oil over the veggies. Roast them 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 the onions and cook them for 3 to 4 minutes. Add the garlic and cook it until it's fragrant, about a minute or so. Add the oregano, salt, and pepper.
- Next, add the roasted vegetables and chicken stock to the pot. Give it all a good stir, turn up the heat, and bring it to a boil. Reduce the heat and simmer the soup for 15 minutes or so, stirring occasionally.
- Puree the soup in the pot with a stick blender (see note). Add the apple cider vinegar and stir. Give the soup a taste and add salt, if needed. Stir in the cream.
- Ladle the soup into bowls and garnish each serving with fresh parsley and Parmesan cheese.
Notes
Kohlrabi: Cut off the stems and leaves first. Use a vegetable peeler to remove the skin from the bulb and then cut the bulb into pieces.
Cream: If you don't have heavy cream, you can use half and half or whole milk.
Blending: If you don't have a stick blender (immersion blender), take the pot off the heat so the soup can cool off. Blend it in small batches in a stand blender and then transfer the batches back to the pot and warm the soup up again.
Freezing: You can make this soup ahead and freeze it. Once you've blended the soup, allow it to cool off and transfer it to freezer containers. It will keep in the freezer for several months. When you warm it up, add the cream, apple cider vinegar, and garnishes.
Nutrition Estimate
Calories: 484kcal | Carbohydrates: 31.2g | Protein: 18.2g | Fat: 34.3g | Saturated Fat: 12.5g | Polyunsaturated Fat: 19.6g | Trans Fat: 0.4g | Cholesterol: 50.5mg | Sodium: 1500.7mg | Fiber: 9.7g | Sugar: 12.1g
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