Romanian vegan kohlrabi soup

Name: Romanian vegan kohlrabi soup
Ingredients: 1 large kohlrabi (400 g); 1 medium carrot (70 g); 1/2 celeriac root (250 g); 30 ml oil; 1500 ml water; 15 g dill; 1 teaspoon salt

Season - Romanian vegan kohlrabi soup by Coralia L. - Recipia

Romanian vegan kohlrabi soup simmers with grated root vegetables and comes out clear, with the vegetables soft but still visible in the broth. The carrot and celeriac are sautéed first, and the dill goes in at the end; it’s a vegan soup where the kohlrabi stays front and center. I grate it on the coarse side, so I can feel the strands in every spoonful. Preparation: 15 minutes. Cooking: 38 minutes. Total time: 53 minutes. Serves: 4. About 125 kcal and 5 g protein per serving.

Ingredients

1 large kohlrabi (400 g)
1 medium carrot (70 g)
1/2 celeriac root (250 g)
30 ml oil
1500 ml water
15 g dill
1 teaspoon salt

Preparation

1. Peel the kohlrabi, carrot and celeriac, then grate them on the coarse side of a grater. Allow 15 minutes for preparation. 2. Heat 30 ml of oil in a pot and sauté the carrot and celeriac for 5 minutes, stirring, until slightly softened. 3. Add the grated kohlrabi and sauté for another 3 minutes, until the vegetables glisten and soften a little. 4. Pour in 1500 ml of water and simmer the soup gently for 30 minutes, until the vegetables are tender. 5. Turn off the heat, add the chopped dill and 1 teaspoon of salt, then stir.

Notes

With rye bread on the side, it takes the place of a simple vegetable soup, only the kohlrabi comes through more clearly in the broth (and the grater does most of the work). Choose a firm kohlrabi that feels heavy for its size and has smooth skin. Very large ones can have a more fibrous center, so peel a little deeper if you feel a tough layer underneath. Once it starts to boil, keep the heat low; a vigorous boil can break up the grated strands and cloud the broth. If you don’t have dill, add 15 g of chopped parsley at the end instead. You can also swap the celeriac for 150 g of grated parsnip without changing the cooking time. The soup keeps in a covered container in the fridge for up to 3 days. Reheat only the portion you’re serving, so the whole pot doesn’t keep coming to a boil.