Winter is often a polarizing season: either you love it or you hate it. But most people can agree that a hot bowl of earthy vegetable soup is just the ticket for braving the cold nights. Kohlrabi, also known as a German turnip, can attract bewildered looks from shoppers, but the knobby purple or green vegetable shouldn’t be snubbed. It is fantastically versatile with a flavor and texture that falls between cabbage and broccoli stems. Used here, it makes for a velvety, creamy (and vegan – in case you’re eliminating things in the new year) soup.
Add a pinch of microgreens and black pepper for a next-level presentation.
Kohlrabi and Apple Soup
- 3 Tbsp olive oil
- 2 leeks, thinly sliced
- ½ yellow onion, large dice
- salt and freshly ground black pepper, to taste
- 3 heads kohlrabi, peeled and large dice
- 1 apple, peeled and large dice
- 2 Yukon Gold potatoes, peeled and large dice
- 1 cup white wine
- 2 cups water
- 1 13.5-oz can coconut milk
| Preparation | In a medium saucepan over medium high heat, add olive oil, leeks and onion and season with salt and pepper to taste; sauté until ingredients are slightly caramelized, approximately 5 to 7 minutes. Add kohlrabi, apple and potato and season with salt and pepper to taste; sauté, 2 minutes. Add wine and leave mixture to simmer, 2 minutes. Add water and simmer until vegetables are tender, approximately 10 to 15 minutes. Remove from heat and allow to cool slightly, 5 to 10 minutes. Carefully spoon soup into a blender and purée until very smooth. Transfer soup back to saucepan and add coconut milk. Gently reheat, adjust seasoning as needed and serve warm.