Tuesday, September 24, 2013
Creamy Kohlrabi, Carrot and Potato Soup
Since it's officially fall, that means it's officially soup season! The major vegetable that I used in this soup is kohlrabi, a vegetable which is part of the cabbage family. The word "kohlrabi" comes from a German word meaning "cabbage turnip" and is described as a cross between an octopus and a space capsule in the book “The 150 Healthiest Foods on Earth,” the nutritionist Jonny Bowden. Here's a picture of mine after the stem was removed:
Creamy Kohlrabi, Carrot and Potato Soup
(Yields 4 servings)Ingredients:
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1/2 pound kohlrabi, peeled and diced into 1-inch cubes
- 3 red skin potatoes, diced into 1-inch cubes
- 4 carrots, peeled and sliced into 1-inch disks
- 4 cups vegetable stock
- 1 Tbsp. fresh thyme leaves
- 1/2 cup half & half (half healthy, half indulgent - you can use cream or milk)
- Salt and pepper to taste
Directions:
- Heat a large pot over medium-high heat. Once hot, add olive oil (enough to coat pan). Add diced onion and cook 2-3 minutes. Add garlic and cook an additional 1 minute
- Add kohlrabi, potatoes, carrots and vegetable stock. Bring to a boil, then reduce heat, cover and simmer for about 25 minutes, or until the vegetables can be easily pierced with a fork
- Using an immersion blender, puree the soup (remember the soup is hot!)**If you don't have an immersion blender, you can carefully transfer the soup to a food processor or a blender and puree it in batches
- Add fresh thyme and half & half, stir to combine
- Garnish with a parsley leaf (or thyme sprig) and serve
Here it is:
Enjoy and thanks for reading!
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