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Coconut Kohlrabi Lemon Soup

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A warm and comforting soup made with kohlrabi, coconut milk, and lemon, perfect for rainy days.

Ingredients

Scale
  • Olive oil (for the pans and garnish)
  • 2¾ pounds Kohlrabi (about 5 cups once chopped)
  • 1 cup onion (roughly chopped)
  • 1 tablespoon garlic (roughly chopped, roots removed)
  • ¼ cup white wine
  • ¼ cup lemon juice (freshly squeezed)
  • 3½ cups vegetable stock
  • 6 sprigs fresh thyme (washed and dried)
  • 3 bay leaves
  • 1¼ cups coconut milk
  • ¼ teaspoon nutmeg
  • 2½ teaspoons granulated sugar
  • Kosher salt and freshly ground black pepper (to taste)

Instructions

  1. Heat 2 tablespoons of olive oil over medium heat in a large pot. Add the chopped onion and a pinch of salt. Sauté for about 5-7 minutes until they become soft and translucent.
  2. Toss in the chopped garlic and kohlrabi. Stir for about 5 minutes until the garlic is fragrant and the kohlrabi starts to soften.
  3. Pour in the white wine, scraping the bottom of the pot to release any delicious browned bits. After about 2 minutes, add the vegetable stock and lemon juice.
  4. Toss in the thyme, bay leaves, nutmeg, and sugar. Bring the soup to a gentle simmer.
  5. Let your soup simmer for about 20-25 minutes, or until the kohlrabi is tender.
  6. Remove the bay leaves and thyme sprigs. Using an immersion blender, blend the soup until smooth.
  7. Return the pot to low heat and stir in the coconut milk. Heat through, and season with salt and pepper to taste.
  8. Ladle the soup into bowls, drizzle with olive oil, and garnish with a sprig of fresh thyme.

Notes

This soup can be served with crusty artisan bread and is perfect for a light meal or appetizer.

Nutrition

Keywords: soup, coconut, kohlrabi, lemon, vegan, comfort food

Find it online: https://rusticflavor.com/bright-coconut-kohlrabi-lemon-soup-vegan-gluten-free/

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