Are you ready to transform ordinary vegetables into a luxurious, velvety soup that will make your taste buds dance? This Cream of Broccoli and Kohlrabi Soup is not just another boring vegetable recipe—it's a culinary adventure that turns humble ingredients into a restaurant-worthy dish. Imagine a creamy, smooth soup that's packed with nutrients, bursting with flavor, and so delicious that even vegetable skeptics will be asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup kohlrabi, peeled and chopped
- 2 cups broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Begin by preparing your ingredients. Peel and chop the kohlrabi into small, bite-sized pieces. Rinse the broccoli florets under cold water and set aside. Chop the onion and mince the garlic cloves.
- In a large pot, melt the 2 tablespoons of butter over medium heat. Once the butter is melted and bubbling, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the chopped kohlrabi and broccoli florets to the pot. Stir well to combine the vegetables with the onion and garlic mixture.
- Pour in the 4 cups of vegetable broth, ensuring that the vegetables are fully submerged. Increase the heat to bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 15-20 minutes, or until the kohlrabi and broccoli are tender when pierced with a fork.
- After the vegetables are tender, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious with the hot liquid.
- Once blended, return the soup to the pot (if using a countertop blender) and stir in the 1 cup of heavy cream. Mix well to combine and heat over low heat until warmed through.
- Season the soup with salt and pepper to taste. Adjust the seasoning as needed, keeping in mind that the flavors will deepen as the soup sits.
- Serve the Cream of Broccoli and Kohlrabi Soup hot, garnished with a sprinkle of freshly cracked black pepper or a drizzle of cream if desired. Enjoy your delicious and creamy soup!
Tips
- Vegetable Prep is Key: Take your time chopping kohlrabi and broccoli into uniform pieces to ensure even cooking and a smoother blending process.
- Sautéing Technique: Don't rush the onion and garlic sautéing step. Allowing them to caramelize gently will develop a deeper, richer flavor base for your soup.
- Blending Safety: When using an immersion blender, always keep it submerged to prevent hot soup from splashing. If using a countertop blender, fill only halfway and remove the center lid cap to allow steam to escape.
- Cream Control: Add cream at the end and heat gently to prevent curdling. For a lighter version, you can substitute half-and-half or milk.
- Seasoning Secrets: Taste and adjust seasoning after blending. The flavors will continue to develop, so go easy on salt initially.
- Garnish Options: Elevate your soup with toppings like crispy bacon bits, fresh herbs, croutons, or a swirl of extra cream for visual and flavor appeal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 6g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 65mg
