Kohlrabi is an excellent root vegetable to cook with especially since soup season is upon us! Packed with vitamin C it is truly a flu fighting soup!
Cooking with kohlrabi was a first for me and I am super excited with how this soup recipe turned out! Kohlrabi is a funny looking vegetable if you ask me and a little intimidating at first glace. I learned that kohlrabi is rich in Vitamin C and phytochemicals so it is just yet another one of those health promoting veggies out there. I also discovered that kohlrabi can be eaten diced up in salads, roasted like fries, or even in risotto. Versatile veggies are always a win-win in my book!
Parsnips are also another root veggie that I don’t find myself consuming very often either. Parsnips are high in fiber and another great source of vitamin C! It seems like the flu has been getting passed around here in the Central Valley so this soup is perfect for this time of year. What I really enjoyed about this soup is that I didn’t feel weighed down or overly stuffed after I had it but I was completely satisfied. If made with vegetable broth – this is a great vegetarian or vegan option!
I hope you enjoy this recipe – it only took me about an hour to make!
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- 1 medium sized white onion largely sliced
- 6-7 garlic cloves peeled and chopped
- 1 tablespoon olive oil
- 4 small kohlrabi bulbs
- 1 parsnip peeled and cut into 1 inch strips
- 3 medium sized Yukon gold potatoes
- 1 1/2 cups low sodium chicken or vegetable broth for Vegan option
- salt and pepper to taste
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- Optional: Dried Oregano for garnish
- Preheat your oven to 375 degrees. In a large cast iron skillet combine onions and olive oil, and put them in the oven to roast. After 15 minutes add the garlic and stir. Check onions again after 10 minutes - roast until the onions are golden brown.
- Meanwhile, peel the kohlrabi, parsnip and potatoes. Cut them into half inch chunks, and add them to a large pot with a large pinch of salt. Cover the vegetables with water and bring them to a high boil. Boil until the potatoes are tender enough for a fork to pierce through easily. About 10 minutes.
- Drain the vegetables and put them into your blender. Add the roasted onions and garlic, and blend until the vegetables are completely pureed. Add the broth, garlic powder, onion powder and blend to incorporate.
- Add salt and pepper to taste, and reheat over medium heat if need be. Top with dried oregano if desired.
NotesInspired by: House Vegan
Make with vegetable broth for vegetarian/vegan option!