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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 1 small head of kohlrabi or ½ large
  • 1 fennel bulb
  • 1 large onion
  • 1 large potato
  • 1 tsp caraway seeds
  • 1 bay leaf
  • 750 ml vegetable or chicken stock
  • 1 tin cannellini beans
  • 1 Tbsp apple cider vinegar

Method
 

  1. Roughly chop the fennel and onion. Set aside the fronds of the fennel.
  2. Heat in a heavy-based saucepan over medium heat. Add the onion and fennel and gently sauté for 5 minutes, stirring regularly.
  3. Meanwhile, peel the kohlrabi and potato, then cut them into small cubes.
  4. Add them to the onion, then add the caraway seeds and bay leaf and stir for a minute.
  5. Pour in the stock and simmer for about 20 minutes, until the veggies are tender.
  6. Discard the bay leaf.
  7. 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.
  8. Add the drained beans, then warm up the soup.
  9. Add the apple cider vinegar. Taste, then season with salt and pepper, if needed.
  10. Chop the fronds and scatter on top of the soup, when served.