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. For more velvety soups for festive menus and ordinary weeknights, see my collection of vegan and vegetarian soup recipes.
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
