Kohlrabi soup with potatoes

Kohlrabi and Potato Soup - a comforting delight

Kohlrabi and potato soup is a traditional recipe, full of flavors and colors, that brings a touch of warmth on colder days. This soup, rich in vegetables, is not only tasty but also nutritious, making it an excellent option for lunch or dinner. Its slightly tangy taste, combined with the crunchy texture of the kohlrabi and other vegetables, makes this dish a popular choice in many households.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4

Necessary ingredients:

- 2 medium potatoes
- 1 large raw white kohlrabi
- 1 carrot
- 1/2 yellow onion
- 1 stalk of celery
- 2 tablespoons of oil
- 1 large tomato or 2 small ones
- Salt, pepper to taste
- Lemon juice for tanginess
- Fresh parsley for garnish

Step-by-step preparation:

1. Preparing the ingredients: Start by peeling the vegetables. This is an essential step, and a sharp knife will make this process quick and easy. Chop the onion as finely as possible; this will add extra flavor to the soup. Dice the potatoes and kohlrabi, and slice the carrot into thin rounds. The peeled tomato should also be diced into small cubes.

2. Sautéing the vegetables: In a large pot, add the oil and heat it over medium heat. Once the oil is warm, add the onion and carrot. Sauté them for a few minutes until the onion becomes translucent and the carrot releases its color into the oil. This step will enhance the flavors and prepare the perfect base for the soup.

3. Adding the vegetables: Now it’s time to add the potatoes, kohlrabi, and the chopped celery stalk. Mix the vegetables well to combine the flavors and sauté them a bit together.

4. Boiling the soup: Add warm water to the pot, enough to cover the vegetables. If you want a heartier soup, you can use meat broth, which will add extra flavor. Let the soup simmer over medium heat, partially covering the pot, for about 20 minutes or until the vegetables are tender.

5. Seasoning: At the end of the boiling, add salt and pepper to taste. You can also use vegetable seasoning if you prefer a more complex flavor. Don’t forget to add the diced tomato, which will contribute to the acidity and flavor of the soup.

6. Serving: As the last step, chop some fresh parsley leaves and sprinkle them into the soup for an extra freshness. The soup is served hot, soured with lemon juice or with a spoonful of sour cream for a creamy and delicious taste.

Useful tips for a perfect result:

- For a more intense flavor: You can add a bay leaf during boiling or a few black peppercorns for a spicy note.
- Variations: You can experiment with other vegetables, such as zucchini or green beans, to vary the textures and flavors.
- Storage: Kohlrabi and potato soup keeps well in the fridge, in airtight containers, for 2-3 days. It can be reheated before serving, but it may lose some freshness.

Nutritional benefits:

This soup is rich in vitamins and minerals, thanks to the fresh vegetables. Kohlrabi is a good source of vitamin C, while potatoes provide complex carbohydrates that supply energy. Carrots are full of beta-carotene, and celery adds a crunchy note and benefits for digestion.

Frequently asked questions:

- Can I use frozen vegetables?: Yes, you can use frozen vegetables, but it is recommended to thaw them before adding them to the soup to avoid a mushy texture.
- How can I make the soup spicier?: If you like spicy food, add a little chili pepper or a dash of paprika.

Recipes and drinks that pair well:

This dish is delicious served alongside a slice of fresh bread or polenta. A light cabbage salad or a green salad with tomatoes and cucumbers would perfectly complement the meal. To accompany the soup, a glass of dry white wine or a lemon frappe would add a refreshing note.

Kohlrabi and potato soup is not just a simple recipe, but a culinary journey that will delight your senses and bring joy to family meals. So, put on your apron and let’s prepare this delight together!