This Kohlrabi Soup is filled with vegetables, greens, and deliciousness. It’s easy to make and it’s super nutritious.
From time to time I make a fridge and freezer inventory to remember what we have and we need to use in future recipes. This way, the waste is minimum. When I clean my fridge and freezer to organize my future meals, I improvise a lot with what I have.
Today’s recipe is an improvisation with things I already had in the fridge and kitchen. This recipe is kinda like a minestrone soup because it has lots of vegetables and pasta. It was really delicious.
We eat soups even in the summer because they’re delicious and easy to make and of course, soups are good for you and healthy, so I recommend you would give soups a try.
- 1 big head of kohlrabi
- 1 big carrot
- 1/2 a stalk of celery
- 1 small onion
- fresh dill
- salt, pepper, olive oil
- 1 teaspoon of tomato paste
- 3 tablespoons of tomato sauce
- 1 tablespoon of homemade bouillon (recipe here)
- 1/2 a stalk of kale
- 40 g of pasta
- 3 L of vegetable stock
This soup is very hearty and delicious. It has pasta and kale and that tasty kohlrabi that makes this soup really good. Soups, in general, are very easy to whip up, and this one is no exception.
Start by preparing all your ingredients. Chop the onion, slice the celery and carrots, grate the kohlrabi and tear apart the kale (which you set aside).
If you don’t know what kohlrabi is, click on this link to read about it.
In a soup pot add 1 tablespoon of olive oil and saute the onion, carrots, and celery for 6-7 minutes. Add the grated kohlrabi and saute for 3 more minutes. Now season the soup with salt, pepper, tomato sauce and paste. Also, add the homemade bouillon or 1 store bought bouillon cube.
Add the stock and bring the soup to a boil and then, let it simmer for 10 minutes. After that, add the pasta and cook for 7 more minutes. At the end, add the small pieces of kale and the fresh dill.
Turn off the heat and let the soup rest for 10 minutes with the lid on before you serve it. Serve warm.