What is your first food memory? Mine is eating raw baby kohlrabi, freshly picked from my grandpa’s garden. It was always my first choice, let the strawberries and cherries hide, nothing could possibly beat kohlrabi those days. I still love it, eating it straight as it is or grating into salads. I used to enjoy it raw only, but recently I have discovered how delicious it can be sautéed with parsley and served with browned butter. I thought that why not to try some new way to use this a bit unusual veggie and decided to make a thick, hearty soup out of it. I thought about either combining it with some Indian flavors or focusing on herbal scents. I chose the second option, particularly that I’ve just got from my friend a pack of winter savory and thought that it will fit pretty well with sweet, slightly cabbagy taste of kohlrabi.
I was pretty happy with the outcome. The herbal mix choice hit the spot as it nicely complemented kohlrabi taste. Still, I found the kohlrabi sweetness a tiny bit overwhelming and when making this soup next time I’ll decrease its amount in favor of potatoes or beans.
800g kohlrabi, cubed
2 cloves of garlic sliced
1l of vegetable stock
bunch of parsley, shredded
bunch of dill, shredded
2 tsp winter savory
pinch of cayenne
salt and pepper
1. Sauté kohlrabi and garlic for several minutes. Add the stock, bring to boil, decrease the heat and cook for 10 min.
2. Add the herbs and spices and cook on a small heat till kohlrabi is very soft. Blend the soup. Garnish with walnut oil and parsley.