Kohlrabi & Leek Soup
By Dishing Up the Dirt
A hearty and filling spring or fall soup.
Ingredients
- 2 Tablespoons olive oil
- 1/8 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried thyme
- 1 cup chopped leeks, white and light green parts only
- 1 yellow onion, diced
- 1 teaspoon salt
- 1 large russet potato, cut into 1/2 inch thick chunks (about 1 cup)
- 1 large or two small kohlrabi, greens and stems removed and cut into 1/2 inch thick chunks (about 2 1/2 cups)
- 4 cups vegetable broth
- 1 bay leaf
- 1/4 cup chopped parsley
- drizzle of extra virgin olive oil to finish
Overview
Prep Time
15 minutes
Cook Time
30 minutes
Serves
4
Instructions
Step 1
Heat the olive in a large pot over medium heat. Add the crushed red pepper flakes, thyme, leeks and onion. Cook, stirring often, until the onions begin to soften and become fragrant. About 5 minutes.
Step 2
Add the salt, potato, kohlrabi, vegetable broth and bay leaf. Bring to a boil. Reduce heat and simmer for 25 minutes.
Step 3
Discard the bay leaf and puree the soup in a high speed blender until smooth and creamy. You may need to add the soup in batches. Taste test and adjust seasonings as needed.
Step 4
Return to the pan and keep on low heat until ready to serve. Divide between bowls and top with minced parsley, a drizzle of olive oil and additional salt + pepper to taste. Enjoy with crusty bread and a glass of red wine.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Taste test as you go
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
