Kohlrabi and Almond Cream Soup
Kohlrabi, a relative of the cabbage and kale, has a sweet, earthy flavor and a crisp, slightly peppery texture. When cooked, it becomes tender and slightly sweet, making it a great addition to soups, stews, and salads. In this recipe, kohlrabi is paired with almonds and almond milk to create a creamy, nutty soup that is both comforting and satisfying. The soup is easy to make and can be tailored to your own taste preferences. For a thicker soup, add more ground almonds or puree the soup until it is completely smooth. For a thinner soup, add more vegetable broth or water. Serve the soup warm with a side of crusty bread or crackers.
Kohlrabi has been cultivated for centuries, and its origins can be traced back to ancient Greece and Rome. It was a popular vegetable in the Middle Ages, but its popularity declined in the 19th century as other vegetables, such as potatoes and tomatoes, became more widely available. In recent years, kohlrabi has seen a resurgence in popularity due to its nutritional value and its unique flavor. Kohlrabi is a good source of vitamins C and K, as well as fiber and potassium. It is also low in calories and fat. The almonds in this recipe add a nutty flavor and creaminess to the soup, while the almond milk adds a richness and depth of flavor. The soup is also seasoned with salt and pepper, which help to enhance the flavors of the kohlrabi and almonds.
Kohlrabi and Almond Cream Soup Kohlrabi and Almond Cream Soup Kohlrabi and Almond Cream Soup Kohlrabi and Almond Cream Soup
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 large kohlrabi, peeled and chopped
  • 3 cups vegetable broth
  • 1 cup almond milk
  • 1/4 cup ground almonds
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic and cook for 1 minute more.
  4. Add the kohlrabi and cook until browned, about 10 minutes.
  5. Add the vegetable broth, almond milk, ground almonds, salt, and pepper.
  6. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the kohlrabi is tender.
  7. Puree the soup with an immersion blender or in a regular blender until smooth.
  8. Serve warm.
Why It Works
  • The combination of kohlrabi, almonds, and almond milk creates a unique flavor that is both sweet and nutty.
  • The soup is easy to make and can be tailored to your own taste preferences.
  • Kohlrabi is a good source of vitamins C and K, as well as fiber and potassium.
  • Almonds are a good source of healthy fats, protein, and fiber.