Kohlrabi Soup with Dill
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Source: https://recipheon.com/en/recipes/soups/kohlrabi-soup-with-dill
About this recipe
Kohlrabi soup with dill is a light spring soup made with vegetable broth, carrot, sour cream, and plenty of dill. Kohlrabi has a delicate, mildly sweet flavor that pairs well with the gentle broth and fresh dill. Sour cream gives the soup a fuller texture and home-style character without overwhelming the vegetables. It is a quick, seasonal choice for a mild everyday lunch.
Ingredients
Servings: 4
2 kohlrabi bulbs
1 carrot
900 ml vegetable broth
1 bunch dill
2 tablespoons sour cream
Steps
Peel away the tough outer skin from the kohlrabi and cut the bulbs into cubes. Cut the carrot into thin rounds or half-moons. Rinse and dry the dill, but wait to chop it until you finish the soup.
Add the kohlrabi and carrot to the broth, then cook for 15–18 minutes, until the vegetables are tender but the kohlrabi still has a slight bite.
Once the kohlrabi and carrot are tender, mix the sour cream with a little hot soup before adding it to the pot. Stir in the chopped dill at the end without cooking it for long.
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