Hello lovelies, when the zucchini and kohlrabi ripen in the garden in summer, this zucchini kohlrabi soup is a classic in our house. It is ready in no time, blended until creamy, and goes down well with grown-ups and kids alike.
The base is onion, garlic, kohlrabi and a couple of potatoes, which give the soup a lovely silky texture – entirely without cream. The zucchini go in later so they keep their fresh color. At the end you blend everything smooth, finish it with a spoonful of vegan cream and season with a squirt of lemon.
We mostly ate the soup warm, but a small portion of leftovers tasted really good cold the next day too. With bread croutons and fresh thyme it becomes a complete, light lunch or dinner.
This soup is part of a little summer update from my raised-bed garden – the whole story, along with the matching zucchini roses, you can read in 2 zucchini recipes and an update from the garden.
If you love creamy vegetable soups, try my creamy potato soup with veggies and the creamy green asparagus soup with pistachio gremolata too. And to see how our raised-bed garden came about in the first place, take a look at my city farming paradise.
And if you are drowning in zucchini right now, my big zucchini guide walks you through storing, freezing, and cooking them every way there is.
