WWW.FREI-STYLE.COMKohlrabi and parsnip soup
Ingredients
Soup:
- 1 onion
- olive oil
- 500 g (18 oz.) kohlrabi (17.6 oz.)
- 3-4 kohlrabi leaves
- 250 g (9 oz.) parsnip (8.8 oz.)
- 100 g (3.5 oz.) potatoes (3.5 oz.)
- 50 ml (1/4 cup) white wine
- 1 Tbsp bouillon
- 1 l (4 cups) water
- 120 ml (1/2 cup) vegan cream (e.g. oat)
- zest and juice of half an orange
- nutmeg
- salt
- pepper
Topping:
- 2 purple potatoes
- 2 Tbsp olive oil
- fresh rosemary
- zest of half an orange
- salt
- pepper
- garlic powder
Instructions
Soup:
- 1.Dice the onion and fry it in olive oil until glassy
- 2.Peel the kohlrabi, parsnip and potatoes, dice them, add to the pan and sauté for about 3-5 minutes
- 3.Roughly chop the kohlrabi leaves and add them (optional, they can also be left out)
- 4.Deglaze with the white wine and let simmer for another 5 minutes
- 5.Add the water and bouillon, cover and let simmer for about 25-30 minutes until the vegetables are soft
- 6.Puree the soup, add the vegan cream, orange juice and zest, and season to taste with nutmeg, salt and pepper
Topping:
- 1.Preheat the oven to 200 C (392°F) degree
- 2.Dice the purple potatoes, chop the rosemary and mix with the remaining ingredients
- 3.Spread on a lined baking tray and roast for about 20-30 minutes until crispy
- 4.Add to the soup and serve with a little cream and extra orange zest
Notes
Tip from my kitchen: blend the soup really smooth so it turns nice and velvety. The orange juice and zest add a fresh note – season carefully at the end so the orange only complements the mild kohlrabi and parsnip flavours. I always scatter the crispy roasted purple potatoes over the soup on the plate, so they stay lovely and crunchy.
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook