Vegan Cream of Kohlrabi Soup

I’m convinced you can taste how someone was feeling when they were cooking.  From flavor alone, a dish can come right out, and say, “I LOVE YOU” or “I AM TOTALLY MAD.”  I, of course, prefer the love!  And I can promise you that today’s soup was totally made with a big helping of love.  

Popular in Vietnam, beloved by German-speaking nations, and a regular staple in Eastern European cuisine, Kolhrabi is a delicious turnip-esque vegetable that tastes a bit like broccoli.  It made the perfect star of today’s soup.  Crack some pepper over the top of your bowl of soup, and try to make it not disappear!  

Vegan Cream of Kohlrabi Soup

6 kohlrabi, stems/leaves discarded and diced

1 medium onion, diced

½ cup carrots, diced

2 celery stalks, diced

1 potato, diced

3 garlic cloves

2 Tbsp olive oil

½ tsp thyme

1 bay leaf

1 cube bouillon (vegetable or fake chicken)

2 cups water

½ cup vegan milk

¼ cup nutritional yeast

Juice from ½ lemon


Black pepper

1. In a dutch oven or large heavy pot, add oil, dash of salt and onions.  Cook over med-low until onions are translucent (about 7 minutes).  Next, add carrots, celery, potato, garlic, and thyme.  Cook for about 10 minutes, stirring occasionally.  When potatoes are slightly soft, add kohlrabi, bay leaf, bouillon, and water.  Simmer with the lid on for 25 minutes.

2. Fish out the bay leaf and set aside.  Blend entire contents of pot until smooth.  I use an immersion blender, but do what works best for you.  Add vegan milk, nutritional yeast, and lemon juice.  Blend some more.  Taste and adjust seasonings.  Serve with bread.

  Taste the love.
Taste the love.

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