Super Simple Garden Recipes: Creamy Kohlrabi Potato Soup with Homemade Croutons

Adapted from Where is My Spoon and recommended by BUG Gardeners Veronica and Kevin

Soup Ingredients:

• 1.5 lbs kohlrabi (about 2-3 depending on size)

• 1 lb potatoes

• 1 medium onion

• 1 tablespoon extra virgin olive oil

• 3.25 cups veggie or chicken broth

• 3 tablespoons cream cheese

• 2 tablespoons lemon juice

• 1 teaspoon sugar

• pinch of nutmeg

• pinch of red chili flakes

• salt and pepper, to taste

• small bunch of parsley, chopped

  Crouton Ingredients:

• Bread, sliced into squares

• Extra virgin olive oil

• Salt, to taste

• Herbs of your choice, to taste

Soup Instructions:

1. Veggie prep:

   • Chop parsley and set aside for garnish.

   • Remove and chop the leaves of the kohlrabi and set aside.

   • Cube the kohlrabi stems and set aside.

   • Place the bulb (technically modified stem) of the kohlrabi on a cutting board and slice off the bottom woody part along with the top. Then, peel the skin with a knife or vegetable peeler (like peeling an apple). Put the peels in your compost bin and cut the kohlrabi bulb into cubes and set aside with the stems.

   • Peel (optional) the potatoes and cube like the kohlrabi.

   • Finely chop the onion.

2. Heat the oil in a soup pot and cook the onion for 2-3 minutes or until translucent. Add the cubed veggies and cook for another 4 minutes, stirring a few times.

3. Add stock and bring to a boil. Then turn down the heat and simmer for about 15 minutes (or until the veggies are tender). Add the chopped kohlrabi leaves and cook for about 5 more minutes.

4. Add the cream cheese to the soup, let cool slightly to place in a blender or safely blend with an immersion blender.

5. Reheat the soup gently without bringing it to a boil again and then add salt, epper, sugar, nutmeg and a tabelspoon of lemon juice.

6. Taste and adjust with more lemon juice and/or spices.

7. Sprinkle with chopped parsley and croutons (optional) and enjoy!

Homemade Crouton Instructions:

• Preheat oven to 400 degrees.

• Cube bread into desired size and place in mixing bowl.

• Drizzle with oil and toss with salt and any herbs you’d like to add.

• Place on baking sheet and toast in the oven for 15 minutes until lightly browned.

Veronica and Kevin also recommend another delicious recipe for enjoying your garden bounty: Bok Choy, Apple, and Carrot Salad.