Berlin Style Kohlrabi Soup Recipe

German cuisine · 120 calories

Berlin Style Kohlrabi Soup recipe

About this recipe

Berlin Style Kohlrabi Soup is a delightful and comforting dish, perfect for bringing the family together. This German-inspired soup celebrates the fresh, earthy flavors of kohlrabi, combined with garden-fresh cabbage and aromatic herbs. The result is a warm, creamy soup that fits beautifully into Jain and diabetic-friendly diets. Designed to be a crowd-pleaser, the recipe uses simple ingredients readily available in UK markets, making it a budget-friendly option. Whether enjoyed during chilly evenings or as a wholesome lunch, this soup promises to satisfy comfort cravings with its hearty and nourishing profile. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • - Schwartz Flat Leaf Parsley
  • 1 stick Organic Celery Stick
  • 1 Pc Gopuff Morrisons Cabbage
  • - Kohlrabi (each)
  • 1L Unsweetened Almond Milk
  • - Filippo Berio Garlic Flavoured Olive Oil
  • 50 G Vandevi Asafoetida 50g
  • - Ducros Dried Thyme
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • 50G Pepper Black Ground BWFO
  • 750 G Top-Op Table Salt Drums

Instructions

  1. 1. Heat olive oil in a large pot over medium heat. Add asafoetida and stir for 30 seconds to release its aroma.
  2. 2. Add diced kohlrabi, shredded cabbage, diced red bell pepper, and chopped celery to the pot. Stir well and sauté for 5 minutes, allowing the vegetables to soften slightly.
  3. 3. Sprinkle dried thyme, marjoram, salt, and black pepper over the vegetables. Mix thoroughly to coat the vegetables with the spices.
  4. 4. Pour in almond milk and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes until the kohlrabi is tender.
  5. 5. Once cooked, carefully blend the soup using an immersion blender or transfer to a blender. Blend until smooth and creamy.
  6. 6. Return the soup to the pot if blended separately. Adjust seasoning if needed and heat gently for 2-3 minutes.
  7. 7. Ladle the soup into serving bowls and garnish with fresh parsley. Serve hot and enjoy!