Cauliflower & Kohlrabi Soup Recipe

Recipe By Slurrp

This Cauliflower & Kohlrabi Soup is a creamy and comforting dish that is perfect for a chilly day. The combination of cauliflower and kohlrabi creates a unique flavor profile that is both earthy and slightly sweet. The soup is made by sautéing onions and garlic, then adding the cauliflower and kohlrabi and simmering until tender. It is then pureed until smooth and finished with a touch of cream. Serve this soup with crusty bread for a satisfying and delicious meal.

4.9
17 Rating -
Rate
Non Vegdiet
1hr 15minstotal
15minsPrep
1hr Cook
1hr 15m.total
15m.Prep
1hr Cook
Cauliflower & Kohlrabi Soup
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Ingredients for Cauliflower & Kohlrabi Soup Recipe

  • 1/4 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 Head Cauliflower, Chopped
  • 1/2 Kohlrabi, Peeled And Chopped
  • 1 cup Vegetable Broth
  • As required Salt And Pepper To Taste
  • 0.13 cup Heavy Cream
  • as needed Fresh Herbs For Garnish

Directions: Cauliflower & Kohlrabi Soup Recipe

Cooking Directions

  • STEP 1.Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté until softened.
  • STEP 2.Add cauliflower and kohlrabi to the pot and stir to coat in the oil. Season with salt and pepper.
  • STEP 3.Pour in vegetable broth and bring to a boil. Reduce heat and simmer until the cauliflower and kohlrabi are tender.
  • STEP 4.Using an immersion blender, puree the soup until smooth. Stir in cream and adjust seasoning if needed.
  • STEP 5.Serve the soup hot with a sprinkle of fresh herbs and crusty bread on the side.

Cooking Tips

  • To make the soup extra creamy, you can add a dollop of sour cream or Greek yogurt before serving.
  • If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
  • For a vegan version, you can substitute the cream with coconut milk or cashew cream.

Storage and Serving

  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
  • Garnish the soup with fresh herbs, such as parsley or chives, before serving for added freshness.
Nutrition
value
477
calories per serving
36 g Fat32 g Protein7 g Carbs5 g FiberOther

Current Totals

  • Fat
    36g
  • Protein
    32g
  • Carbs
    7g
  • Fiber
    5g

MacroNutrients

  • Carbs
    7g
  • Protein
    32g
  • Fiber
    5g

Fats

  • Fat
    36g

Vitamins & Minerals

  • Calcium
    153mg
  • Iron
    4mg
  • Vitamin A
    360mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    59mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    27mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    87mg
  • Manganese
    3mg
  • Phosphorus
    357mg
  • Selenium
    34mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp