This is one of the most creamy and full bodied soup recipes I’ve ever made and it’s completely dairy free with tons of local ingredients! For those of you who aren’t familiar, kohlrabi is a starchy vegetable with a similar texture to a potato. It’s a fun vegetable to grow and can be utilized in a variety of recipes (one of my other fave ways to use it is by making kohlrabi fritters). The peanut butter in this soup gives it such a unique nutty flavour while the parsnips and kohlrabi make it so buttery and delicious.
Ingredients
– 2 Tbsp. Olive oil
– 1 clove garlic (minced)
– 1 inch piece grated ginger
– 1 medium white onion (finely chopped)
– 1 tsp. curry powder
– 1 tsp. turmeric powder
– 1/2 tsp. cardamom powder
– 1/2 tsp. cumin
– 1/2 tsp. black pepper
– 1/4 tsp. chili powder
– 1 tsp. sea salt
– 1/2 a medium size kohlrabi, skin removed (Approx. 2 cups chopped into cubes)
– 2 medium parsnips (Approx. 2 cups chopped into disks)
– 1/3 cup all natural peanut butter
– 4 cups water (or more depending on how thick you like your soups)
Instructions
– Preheat oven to 350oF
– Chop parsnips into disk shapes, and place on cookie tray. Drizzle with 1 Tbsp. olive oil and place in oven for 20-25 minutes. Bake until parsnips are soft to touch with a fork
– Heat remaining 1 Tbsp. of olive oil in large pot. Add garlic, onion and ginger. Sauté until lightly browned
– Add all spices and continue to sauté for 2-3 minutes
– Add veggie broth or water and chopped kohlrabi to the pot. Place lid on pot and let come to a boil
– Remove lid once boiling and let simmer for 10-15 minutes
– Once you ensure Kohlrabi is cooked (should be able to poke with a fork). Add oven baked parsnips to pot and continue to simmer for 5 minutes
– Add peanut butter. Once peanut butter has melted throughout the soup, remove from heat
– Let cool enough so you can safely place in blender (you might have to blend in 2 to 3 batches)
– Blend until soup becomes smooth and creamy. Once finished, reheat on stove top to serve
– Top with chopped radish and fresh herb of choice (cilantro, dill, parsley or thyme are great options)
– Sprinkle with additional sea salt and pepper for serving.
– I also like to enjoy a bowl of this soup with a slice of sourdough bread or some baked parsnip fries (just chop parsnips into fry shape pieces, drizzle with olive oil and bake with parsnips you are using for the soup)
Note: feel free to add more of any spices listed above, depending how flavourful you like your soup
I made this recipe in collaboration with the Vancouver Farmers Market. Check out there posting website here: http://eatlocal.org/kohlrabi-peanut-parsnip-soup/
