Dishing Up the Dirt

Kohlrabi & Leek Soup

 

Change is in the air here at Tumbleweed Farm and as summer quickly transitions into Fall we are beginning to crave heartier dishes. This simple soup was the recipe of the week for our CSA members and Taylor and I both loved it so much that we’ve whipped it up 3 times since I originally made it 2 weeks ago.

Kohlrabi is easy to find this time of year at the farmers market so I highly recommend picking some up soon. If the weather is cooling off in your neck of the woods I’d recommend snuggling up with a bowl is this lovely soup. It’s creamy (without needing any cream), comforting and delicious. I’ve prepared this two different ways and want to make a quick note of it here. The first time I made the soup I used my immersion blender to puree it however, the texture was SO much smoother when I used my high speed blender (Vitamix) so I’d recommend a good quality blender for the best results.

This soup pairs well with some toasted sourdough bread and a glass of your favorite red wine. Cheers from Tumbleweed.

Kohlrabi & Leek Soup

Prep Time: 15 minutes    Cook Time: 30 minutes    Serves: 4

  • 2 Tablespoons olive oil
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1 cup chopped leeks, white and light green parts only
  • 1 yellow onion, diced
  • 1 teaspoon salt
  • 1 large russet potato, cut into 1/2 inch thick chunks (about 1 cup)
  • 1 large or two small kohlrabi, greens and stems removed and cut into 1/2 inch thick chunks (about 2 1/2 cups)
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1/4 cup chopped parley
  • drizzle of extra virgin olive oil to finish
   

Preparation

  1. Heat the olive in a large pot over medium heat. Add the crushed red pepper flakes, thyme, leeks and onion. Cook, stirring often, until the onions begin to soften and become fragrant. About 5 minutes.
  2. Add the salt, potato, kohlrabi, vegetable broth and bay leaf. Bring to a boil. Reduce heat and simmer for 25 minutes.
  3. Discard the bay leaf and puree the soup in a high speed blender until smooth and creamy. You may need to add the soup in batches.  Taste test and adjust seasonings as needed.
  4. Return to the pan and keep on low heat until ready to serve. Divide between bowls and top with minced parsley, a drizzle of olive oil and additional salt + pepper to taste. Enjoy with crusty bread and a glass of red wine.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go *Have fun in the kitchen


Leave a Reply

7 thoughts on “Kohlrabi & Leek Soup

  1. annie says:

    This is such a beautiful looking dish — I can’t wait to try it because I love making soups in the blender too.

  2. liz says:

    Made this last night. Could have licked the bowl clean. This is definitely a favorite.

  3. Natalie says:

    I love kohlrabi! This soup sounds delicious, can’t wait to try it!

  4. Kristin says:

    Yum! I used my NutriBullet and made this soup in a snap. I did not have thyme and used oregano in it’s place. I get so much kohlrabi from my CSA and am so glad to have a easy, yummy recipe (other than stir fry!).

  5. ET says:

    Our Winter U-Pick CSA has plentiful leeks and kohlrabi. We have made this several times now. Quick, simple, and delicious. We often add some cooked farro when serving for some texture and substance. I love how your site is arranged by vegetable and it’s beautiful to peruse.

  6. Laanny says:

    This was brilliant!!

    1. Andrea says:

      yay!! Glad you loved it!

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