Super Creamy Potato and Kohlrabi Soup
- 1 medium sized onion, largely sliced
- 6-7 garlic cloves, peeled and left whole
- 1 tbsp olive oil
- 2 kohlrabi bulbs just bigger than your palm
- 3 medium sized yukon gold potatoes
- 1 1/2 cups vegetable broth
- salt and pepper to taste
Preheat your oven to 375° F. In a large cast iron skillet or baking sheet combine the onions and oil, and put them in the oven to roast. At 15 minutes add the garlic and give the whole thing a stir. Continue roasting – stirring every 10 minutes – until the onions are deeply golden brown (but not burnt of course).
Meanwhile, peel the kohlrabi and potatoes. Cut them into half inch chunks, and add them to a large pot with a large pinch of salt. Cover the vegetables with water and bring them to a high boil. Boil until the potatoes are tender enough for a fork to pierce through easily. The kohlrabi might still feel a bit hard, but it’s ok.
Drain the vegetables and put them into your blender (or back into the pot if using an immersion blender). Add the roasted onions and garlic, and blend until the vegetables are completely pureed. Add the broth, and blend to incorporate.
If using a standing blender pour the puree back into your pot. Add salt and pepper to taste, and reheat over medium heat if need be. We drizzled ours with homemade oregano oil, but it’s not necessary.
Member submitted recipe. Thanks Jessica!
Adapted from: Purplerainvineyard.com