Ingredients:
- olive oil
- 1 red onion, chopped
- 1 very large clove of garlic (or two normal-sized cloves), minced
- two large-ish kohlrabi, peeled and cut into half inch cubes (6-8 cups in the end)
- 1 tbsp flour
- 4 cups low-sodium chicken stock, divided
- 1 tsp paprika
- 1/8 tsp cayenne (or more if you're daring)
- salt and pepper
- Heat olive oil in a large soup pot over medium-high heat. Add the onions and a pinch of salt. Cook for several minutes until the onions are soft and translucent, stirring often.
- Add the garlic to the pot and stir almost constantly for a minute or two until very fragrant.
- Add the kohlrabi cubes to the pot and stir well. Cook for 10 minutes, stirring every few minutes.
- Sprinkle the flour, paprika, and cayenne over the kohlrabi and stir. Allow to cook for 3 minutes, stirring a few times.
- Add about 1/2 cup chicken stock, stir, and then cover the pot. Cook for about 10-15 minutes, stirring occasionally, until the kohlrabi cubes are almost tender. (It may take shorter or longer depending on your kohlrabi.)
- Add the remaining 3 1/2 cups of chicken broth and bring to a boil. Once boiling, adjust the heat to a steady simmer. Cook, partially covered, for another 15 or so minutes until the kohlrabi are fork-tender.
- Turn off the heat. Using an immersion blender*, puree the soup to your desired consistency. If your soup is too thick, add some broth or water. Add salt and pepper to taste.
- If you notice that your soup still has some fibrous bits (mine did...maybe I didn't peel my kohlrabi well enough), pass it through a food mill or fine strainer.
- Garnish with kefir or plain yogurt and something crunchy, like sunflower seeds! Enjoy!
A yummy, warm bowl of soup, garnished with plain kefir and sunflower seeds. |