Hello lovelies,
this creamy kohlrabi and parsnip soup is one of my favourite starters for a festive menu. Mild kohlrabi and slightly sweet parsnips, together with potatoes, make a wonderfully velvety, blended soup – and a hint of orange brings it all to life.
The finishing touch is the topping of crispy roasted purple potatoes with rosemary and orange zest. It gives the creamy soup a lovely contrast and makes it a real eye-catcher too. A crisp element on a smooth soup is a trick I use all winter, and it is the same logic behind my vegetarian kohlrabi schnitzel with a sesame crust, where panko and sesame do the crunching. My kids especially loved exactly this topping.
This soup is part of my vegan Christmas menu and belongs to Part 2 – Carrot soup with saffron, where I share two festive soups as a starter. Parsnips carry a bowl just as well on their own, and my parsnip soup with white beans is the version I blend when I want that same sweetness ready in about 30 minutes.
The complete Christmas menu (parts 1–4)
Here are all four courses of my vegan Christmas menu to cook:
- Part 1: Spinach-artichoke dip and white bean dips
- Part 2: Carrot soup with saffron
- Part 3: Savoy cabbage rolls with black rice
- Part 4: Cashew-cinnamon creme with mandarine compote
