It’s not that often I find myself with a whole kohlrabi sitting in the fridge needing to be used, but that was exactly the case yesterday. I’d bought it at the weekend markets, thinking I’d do what I usually like to do with this Swede-ish like veg – make a Waldorf-esque salad with cubes of kohlrabi and apple, finely sliced celery, toasted walnuts, and a creamy dressing.
But yesterday did not call for salad. While a tornado was busy ripping roofs off several homes in the far north, we in Auckland central were lucky to escape the worst of it but it rained and it rained hard; a deluge, met with lashing winds and punctuated with flashes of lighting and booming thunder.
Yesterday called for soup. And for not leaving the house to gather ingredients, so fossicking in the fridge and pantry I came up with one decent sized kohlrabi, half a head of broccoli, and a slightly limp Agria potato.
So I guess what I’m saying is you could make this soup with whatever you have to hand, but certainly the texture of kohlrabi lends itself to a ‘cream of…’ type soup. And god I love that term. ‘Cream of tomato’, ‘Cream of mushroom’ – once so prominent on entree menus, I barely see a ‘cream of’ soup anywhere these days.
If you’re vegan, you can replace the cream and sour cream with nut milk, coconut cream or another alternative. I used vegetable stock paste as that’s what I had, so if you’re starting with a liquid stock just work that into the water quantity. I made this in my Thermomix and – without sounding like a boasty-pants, it took maybe twenty minutes of prep and initial cooking which meant I could fit it it before leaving the house in the morning, then I left it to cool before returning in the evening to blend it and reheat with a little cream. So darn easy. Instructions below are for both stovetop and Thermomix cooking.
1 onion, finely diced
3 cloves garlic, crushed
Small knob ginger, peeled and sliced
1 kohlrabi (about 500g), peeled and trimmed, diced
1 large Agria potato, peeled, diced
1/2 head broccoli, cut into pieces
3 cups water
1 cup milk
1 Tbsp vegetable stock paste (I used Gault’s)
1/2 cup cream
In a large stock pot sauté onion in olive oil until soft, add garlic and ginger and sauté a further few minutes, then add the kohlrabi and potato and cook, stirring, for 5 minutes. Add broccoli and stir, cook for 2 minutes. Add water, milk and stock paste and mix in.
Put lid on, bring to boil then lower to a medium simmer and cook for 15-20 minutes until the vegetables have softened. At this stage you can turn off the heat if you’re wanting to serve up late, and leave the mixture to cool before blending and heating to serve.
Using a stick blender or transferring into a processor or blender, blitz the mixture until very smooth. Add the cream and blitz again. Season with salt and pepper, bring back to boil then turn off heat and serve, garnished with shaved Pecorino, baby sage leaves and hemp seed oil (I used Green Brothers, made in NZ’s South Island). Or use garnishes of your choice!
Place quartered onion in mixing bowl, and with lid secured turn timer to 6 seconds and speed to 5 seconds. Add olive oil to saute, secure lid and turn timer to 3 minutes, temperature to Varoma and speeds to 1. Add garlic and ginger, turn timer to 1 minute, Varoma, speed 1. Add kohlrabi and potato in chunks, turn timer to 5 seconds, speed to 5. Scrape down sides with spatula, then turn timer to 5 minutes, Varoma, speed 1.
Add broccoli, turn timer to 2 minutes, Varoma, speed 1. Add water, milk, stock paste, turn timer to 15 minutes, temperature 100, speed 1.5.
Allow mixture to cool. Turn timer to 10 seconds, speed 10 reducing to 9 halfway. Season with salt and pepper. Add cream, turn timer to 10 minutes, temperature 100, speed 3.
Serve, garnished with shaved Pecorino, baby sage leaves and hemp seed oil (I used Green Brothers, made in NZ’s South Island). Or use garnishes of your choice!