Chilled Kohlrabi Soup

Name: Chilled Kohlrabi Soup
Yield: 1 servings
Ingredients: 2 tablespoon sunflower oil; 4 pcs garlic scapes chopped or 2 garlic cloves roughly minced; 1.5 pound large kohlrabi bulb peeled and cut in ½-inch cubes; 2 cup vegetable stock; 3 cup water or more if soup is too thick; 0.75 cup raw unsalted cashews; 2 pcs bay leaves; 3 sprigs fresh thyme; 0.25 teaspoon white pepper (a must have); 0.5 tsp salt

description

Pantoh_Together

Servings1

Difficultyeasy

Gluten-FreeSidesSoups

Ingredients

2 tablespoonsunflower oil
4 pcsgarlic scapes chopped or 2 garlic cloves roughly minced
1.5 poundlarge kohlrabi bulb peeled and cut in ½-inch cubes
2 cupvegetable stock
3 cupwater or more if soup is too thick
0.75 cupraw unsalted cashews
2 pcsbay leaves
3 sprigsfresh thyme
0.25 teaspoonwhite pepper (a must have)
0.5 tspsalt

Instructions

1
Heat oil in a large pot over medium-high heat, sauté onions for 8-10 minutes until tender.
2
Add the garlic and cook until it's just fragrant. Add kohlrabi and cook for 2 minutes. Add stock, water, cashews, bay leaves, thyme, white pepper and salt.
3
Bring to a boil, reduce heat to low, simmer for about 45 minutes until kohlrabi is tender. Remove bay leaves and thyme sprigs, discard.
4
Using an immersion blender or blender, puree soup until smooth. If you're using a blender: let the soup cool first before blending and blend in small batches.
5
Adjust seasoning to taste with salt, pepper and maybe add dried chili flakes. Serve chilled.