Broccoli and Kohlrabi Soup
This Broccoli and Kohlrabi Soup is a nourishing, low-carb and vegan-friendly recipe that’s perfect for anyone looking to enjoy a light yet satisfying meal. Packed with fibre, plant-based protein, and vitamins, this soup combines the mild sweetness of kohlrabi with the earthy freshness of broccoli for a lovely, balanced flavour. It’s ideal for a calorie-conscious diet, or adding white beans makes it heartier and provides extra protein. Serve it with a slice of crusty sourdough, or pair it with quinoa, rice or high-protein scones for a complete, comforting meal.
This easy soup is not only healthy and filling but also budget-friendly, making it a perfect staple for your clean-eating routine.
Ingredients
Method
- Finely chop the onion and garlic.
- Peel and dice the kohlrabi.
- Cut the broccoli into chunks, using both florets and stems.
- Heat the olive oil in a large pot over medium heat.
- Add the onion and sauté for about 5 minutes, until softened.
- Stir in the garlic, caraway seeds and marjoram (or oregano), and cook for 1 minute until fragrant.
- Add the kohlrabi and broccoli to the pot, stirring to coat with the aromatics.
- Pour in the stock and bring to a boil.
- Reduce the heat to low, cover, and cook for 15–20 minutes, until the vegetables are tender.
- Add the parsley leaves and blend the soup with a stick blender until silky smooth.
- Stir in the white beans (if using) and gently reheat.
- Add the apple cider vinegar and season with salt and pepper to taste.
- Serve warm with sourdough bread, quinoa, or your favourite grain.