Creamy Kohlrabi & Leek Soup

Eat this soup and detox for dinner.  Kohlrabi is a German turnip found in the cruciferous family.  Did I just say cruciferous?  Yes! You can eat this soup to eat cruciferously.  There are also (hidden) beans in the soup, a great source of fiber.  Double detox factors!

I have friends that are really into kohlrabi (yes, my friends just dig cruciferous vegetables!).  Last fall, they served us a dish made with kohlrabi.  Unfortunately, I couldn’t eat it since it had butter in it, but I was curious about this vegetable they raved so much about.  Especially because it was the first time I heard of it.  When I recently saw bunches of kohlrabi at my local grocery store, I knew I had to try the stuff.

The greens are delicate and sweet,  the stems taste like broccoli, and the root is one-of-a-kind.  The texture of the cooked leaves is ideal – they remind me of a cross between kale and swiss chard.  They do not have that tough roughage factor like kale has when it is cooked.  Who would have known that just a single plant could offer so much variety of taste and texture?  After enjoying kohlrabi plain in all its elements, I knew this veggie would be ideal for a soup.

Although this soup is vegan, the creamy is creamy.  The creamy comes from coconut milk and pureed, soaked white beans.  Using the white beans for the “cream” part of the soup provided the texture, taste, and thickness I was looking for.  It tastes like there is real cream in it.  I think I’ve found the way to make “creamy” vegan soups… I was very impressed with how this turned out, and so was my meat-eating-bean-hating husband.

The beans also add protein to the soup, making it suitable to be used as a meal by itself.  The protein helps to balance blood sugar.  I usually can not eat vegan soups without protein, due to the negative effects they have on my blood sugar.  I’ve been thinking of sneaky ways to incorporate more protein into my vegetarian meals, and this is one of them.

With very few ingredients, this vegan soup is easy and bursting with flavor.

Thanks for reading! Enter your email to send new articles directly to your inbox:

One Response

  1. Christine

    I love Kohlrabi and this looks like a great recipe. Though kohlrabi translates into “cabbage turnip”, this should not be taken literally. It is not a German turnip. The round part of the kohlrabi is entirely above ground and is the rounded base of the plant stem, not the root. It is typically called the bulb, similar to how the round part of fennel would be called the bulb. Kohlrabi is not a root vegetable.


Leave a Response

* Required