Kohlrabi and Apple Soup

Kohlrabi and apple soup.

Winter is often a polarizing season: either you love it or you hate it. But most people can agree that a hot bowl of earthy vegetable soup is just the ticket for braving the cold nights. Kohlrabi, also known as a German turnip, can attract bewildered looks from shoppers, but the knobby purple or green vegetable shouldn’t be snubbed. It is fantastically versatile with a flavor and texture that falls between cabbage and broccoli stems. Used here, it makes for a velvety, creamy (and vegan – in case you’re eliminating things in the new year) soup.

Add a pinch of microgreens and black pepper for a next-level presentation.

Kohlrabi and Apple Soup

  • 3 Tbsp olive oil
  • 2 leeks, thinly sliced
  • ½ yellow onion, large dice
  • salt and freshly ground black pepper, to taste
  • 3 heads kohlrabi, peeled and large dice
  • 1 apple, peeled and large dice
  • 2 Yukon Gold potatoes, peeled and large dice
  • 1 cup white wine
  • 2 cups water
  • 1 13.5-oz can coconut milk

| Preparation | In a medium saucepan over medium high heat, add olive oil, leeks and onion and season with salt and pepper to taste; sauté until ingredients are slightly caramelized, approximately 5 to 7 minutes. Add kohlrabi, apple and potato and season with salt and pepper to taste; sauté, 2 minutes. Add wine and leave mixture to simmer, 2 minutes. Add water and simmer until vegetables are tender, approximately 10 to 15 minutes. Remove from heat and allow to cool slightly, 5 to 10 minutes. Carefully spoon soup into a blender and purée until very smooth. Transfer soup back to saucepan and add coconut milk. Gently reheat, adjust seasoning as needed and serve warm.

Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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