This is a very light soup. It’s creamy even though it doesn’t contain any cream! I didn’t even add coconut milk although you could, if you wanted a richer soup. But I love the fact that it’s creamy without adding fat.
I used to make this soup with cauliflower, which is another great option. I’d cook the cauliflower in a broth, then puree it and voilà, a creamy soup without the cream! Then I realized that kohlrabi is even smoother in texture than cauliflower and I tried that for a change and I liked how it turned out.
Tip: Cruciferous vegetables can produce a bit of a smell when boiled, so adding overpowering spices like cumin or a curry mix while cooking can mask that smell.
1 medium onion, chopped
2 cloves of garlic, minced
2 bunches of kohlrabi, peeled and cubed
2 cups vegetable or chicken broth
1 tsp curry powder, or use turmeric, cumin, and coriander separately
salt and pepper, to taste
dash of cayenne pepper, optional
Cook the onions with some butter until soft. Add the garlic and cook until just fragrant, then add the broth before the garlic burns.
Add the kohlrabi and the spices and cook until the kohlrabi is tender.
Purée the soup with an immersion blender. You can add some chopped cilantro into the soup or just use it for decoration.