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’s a vegetable that doesn’t show up often in the standard American diet, but it is certainly delicious. Dried marjoram, garlic and lemon juice bring out the best in this vegan kohlrabi soup recipe.
Heads up… this is one thick kohlrabi soup. If you like yours thinner, add more vegan milk and adjust the seasonings. Most of all, enjoy 🙂
Vegan Cream of Kohlrabi Soup
1 Tbsp olive oil
2 cups onion, diced
1 carrot, diced
2 celery stalks, diced
1 (OR ~2 cups) Russet potato, diced
3 garlic cloves, coarsely chopped
1 tsp dried marjoram
2 bay leaves
4 cups kohlrabi, stems and leaves removed, peeled and cubed
1 bouillon cube (vegetable or fake chicken)
3 cup vegan milk (I used Good Karma’s Unsweetened Flaxmilk)
2 Tbsp lemon juice
½ tsp garlic powder
1. In a dutch oven or large pot, add olive oil, onions and a dash of salt. Saute over med-high until onions are translucent (~5 minutes).
2. Next, add carrots, celery, potato, garlic cloves, marjoram and bay leaves to the pot. Stir around over medium heat for ~5 minutes.
3. Add the kohlrabi, vegan milk, and the bouillon cube (crush it up). Cover with a lid, bring to a boil, and then, lower to a simmer for ~15 minutes or until all the vegetables are cooked through.
4. Fish out the bay leaves. Add the lemon juice and garlic powder.
5. Then, add the entire soup to a blender or food processor, and blend until smooth. If you’re blender is small, do it in batches. You can also use an immersion blender right in the pot.
6. Taste and adjust the seasonings (more salt? More lemon juice?). Serve.