Who says you can't have soup in the summer? This Kohlrabi and Potato Soup with Chili Oil and Chives can be served hot, warm or chilled. It has the most incredibly smooth texture and a great contrast between the sweetness of the kohlrabi and the heat of the chili oil. Plus, it looks sooooo pretty!
What to Make with Kohlrabi? Kohlrabi and Potato Soup with Chili Oil and Chives
Kohlrabi and Potato Soup with Chili Oil and Chives
2 kohlrabi bulbs, peeled and diced
2 golden potatoes, peeled and diced
32 ounces vegetable broth
salt & pepper to taste
splash of milk
1. In a soup pot, cover the cubed kohlrabi and potatoes with the vegetable broth and season with salt and pepper. Bring to a boil, then lower the heat and simmer until the vegetables are completely cooked through.
2. Puree the soup using a stick blender.
3. Do NOT skip this step: put the pureed soup through a fine sieve. This will ensure you get the smoothest possible texture. Seriously, do not skip this step or you'll get a bunch of stringy pieces of kohlrabi stuck in your teeth.
4. Finish the soup with a splash of milk and serve topped with chili oil and chopped chives.
This soup would be a great first course for a party and can be served in shot glasses: no spoons necessary! As I have mentioned before, you can serve it at almost any temperature you wish. The soup thickens up as it sits in the refrigerator, so you may want to thin it out slightly the following day.
If you choose not to add the milk, you'll have a great vegan soup!
Have you cooked with kohlrabi before? What did you make?