This vegan, silky kohlrabi soup is super simple, but feels so luxurious! The perfect soup to impress your guests at a winter dinner party or serve with bread for a cozy, weeknight meal.
Ingredients
2 shallots
6 medium red-skinned potatoes
2 pounds kohlrabi
1 cup + 3-4 tablespoons olive oil
1 cup white wine
approx. 4 cups water
champagne or rice wine vinegar to taste
salt to taste
2 bunches scallions
4-5 tablespoons sauerkraut (storebought or homemade)
Method
Kohlrabi Soup:
Peel and chop shallots, potatoes, and kohlrabi.
Sautée vegetables in heavy-bottomed pot with glug of olive oil (approx. 3-4 tbsp) and a few pinches of salt.
Deglaze pot with wine wine.
Add water to pot until just covering vegetables.
Simmer until vegetables are tender.
Purée everything in blender until smooth.
Add salt and vinegar to taste.
Portion into bowls and garnish with sauerkraut (store-bought or make your own) and scallion oil (or any preserved allium oil of choice; we like to make ramp, green garlic, and garlic scape oils in the springtime to last us into the colder months).
Scallion Oil:
Chop scallions.
Add scallions to blender with a cup of olive oil and salt to taste (or about 1 teaspoon).
Blend until desired consistency—we like it a little chunky.
Store in fridge or freezer and it will last several months.