Kohlrabi, fennel and bean soup
This kohlrabi, fennel and bean soup is a healthy, hearty, dairy- and gluten-free soup. For a low-carb version use parsnip instead of potato. Serve with wholesome bread or gluten-free toast or low-carb lentil wraps.
Ingredients
Method
- Roughly chop the fennel and onion. Set aside the fronds of the fennel.
- Heat in a heavy-based saucepan over medium heat. Add the onion and fennel and gently sauté for 5 minutes, stirring regularly.
- Meanwhile, peel the kohlrabi and potato, then cut them into small cubes.
- Add them to the onion, then add the caraway seeds and bay leaf and stir for a minute.
- Pour in the stock and simmer for about 20 minutes, until the veggies are tender.
- Discard the bay leaf.
- Using a hand-held blender or liquidiser, process the mixture until you get a smooth, velvety soup. Add more stock if you think it’s too thick.
- Add the drained beans, then warm up the soup.
- Add the apple cider vinegar. Taste, then season with salt and pepper, if needed.
- Chop the fronds and scatter on top of the soup, when served.