Kohlrabi soup

Kohlrabi Soup – a comforting and flavorful recipe

Total preparation time: 50 minutes
Cooking time: 30 minutes
Number of servings: 4

Discover the pleasure of kohlrabi soup, a dish that combines tradition with the fresh taste of vegetables. This recipe is not only nourishing but also a smart choice for a healthy meal. Kohlrabi, often overlooked, is packed with nutrients and brings a sweet and slightly spicy flavor to this soup. Throughout history, kohlrabi has been appreciated in various regions for its nutritional properties and versatility in the kitchen. Moreover, kohlrabi soup can be adapted to your tastes, transforming it into a personalized dish.

Ingredients:

- 2 large kohlrabi
- 2 carrots
- 1 parsnip
- 1 onion
- 3 tablespoons of olive oil
- 1.5 liters of clear chicken or bone broth
- ½ teaspoon thyme
- salt to taste
- pepper to taste
- 50 g sour cream
- 1 egg yolk
- 1 bunch of fresh parsley

Preparation:

1. Preparing the vegetables: Start by peeling the vegetables. Wash the kohlrabi, carrots, parsnip, and onion well. Chop the onion finely, and you can grate the carrots on a small grater. The kohlrabi can be grated, but you can also choose to cut it into cubes, depending on the desired texture.

2. Sautéing the vegetables: In a large pot, add the 3 tablespoons of olive oil over medium heat. Once heated, add the onion and carrot, sautéing for about 5 minutes until the onion becomes translucent and the carrot softens slightly.

3. Boiling the soup: Add the grated or cubed kohlrabi to the pot, along with the parsnip and chicken or bone broth. Ensure that the vegetables are completely covered with liquid. Add salt, pepper, and thyme to taste. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the vegetables become tender.

4. Pureeing the vegetables: Once the vegetables are cooked, remove the pot from heat and let it cool slightly. Using a blender, puree half of the vegetable mixture until you achieve a creamy consistency. If you prefer a less smooth soup, you can leave some whole pieces for texture.

5. Preparing the dressing: In a small bowl, mix the sour cream with the egg yolk. Ensure that the mixture is homogeneous. Add this dressing to the soup, stirring well to incorporate the flavors.

6. Serving: Serve the soup hot, garnished with finely chopped fresh parsley on top. You can add crunchy croutons or even flour dumplings for an extra touch of flavor and texture.

Practical tips:

- If you prefer a spicier soup, you can add a little freshly chopped chili pepper.
- A delicious alternative is to replace the sour cream with Greek yogurt for a tangier taste and lighter texture.
- The soup can be stored in the refrigerator for 2-3 days, and the flavor will intensify as it sits.

Nutritional benefits:

Kohlrabi is an excellent source of vitamins C, K, and B6, as well as fiber, which aids digestion. Carrots provide beta-carotene, essential for eye health. This soup is not only nourishing but also low in calories, making it an ideal choice for those looking to maintain a balanced diet.

Frequently asked questions:

1. Can I use frozen vegetables?
Yes, frozen vegetables can be used, but make sure to thaw them before adding them to the soup.

2. Is this soup vegan?
To make the soup vegan, you can replace the chicken broth with vegetable broth and omit the egg yolk.

3. What other recipes can be paired with kohlrabi soup?
This soup pairs perfectly with a raw vegetable salad or a vegetable tart, offering a complete and balanced meal.

By serving this kohlrabi soup, you not only bring a tasty and healthy dish to your table but also offer your family a comforting culinary experience. Enjoy!