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.