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Kohlrabi and Pea Soup
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Source: https://recipheon.com/en/recipes/soups/kohlrabi-and-pea-soup
About this recipe
Kohlrabi and pea soup with carrot, dill, and vegetable broth is a light vegetable soup with a fresh flavor. Kohlrabi contributes a delicate, gently sweet note, peas add freshness and color, and carrot forms a mild base. Dill complements the vegetables’ home-style, springlike character without masking the kohlrabi. This straightforward soup makes a light meal from vegetables and broth.
Ingredients
2 kohlrabi bulbs
150 g peas
900 ml vegetable broth
1 carrot
1 tablespoon dill
Steps
Peel the tough skin from the kohlrabi and cut into evenly sized dice. Peel the carrot and cut into thin slices. Measure the peas separately; frozen peas do not need thawing, while canned peas should be drained. Wash, dry and chop the dill.
Bring the broth to a boil and add the kohlrabi and carrot. Simmer gently for about 15–18 minutes, until a knife pierces the vegetables easily. Reserve the peas for the final stage.
Add the peas. Cook fresh or frozen peas until tender, testing one; for frozen peas, take the package cooking time into account. Canned peas only need brief heating. Remove the saucepan from the heat, stir in the dill and serve when all the vegetables are tender but still hold their shape.
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