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Kohlrabi, leek and fennel soup

This delicate kohlrabi, leek and fennel soup is delicate, low-carb and low-cal. Serve it with wholesome bread or dosa or lentil wrap. For a non-vegan version use chicken stock and/or serve it with a dollop of sour cream or crème fraîche.
Print Recipe
Prep Time 10 minutes
Cook Time 20 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 large leek
  • 1 fennel bulb
  • 1 large parsnip
  • 1 tsp caraway seeds
  • 750 ml vegetable or chicken stock
  • 1 Tbsp apple cider vinegar

Method
 

  1. Roughly chop the fennel and leek. Keep the fronds of the fennel.
  2. Heat the oil in a heavy-based saucepan over medium heat. Add the leek and gently sauté for 8 minutes, stirring regularly.
  3. Meanwhile, peel the kohlrabi and parsnip, then cut them into small cubes.
  4. Add them to the pot, together with the fennel, then add the caraway seeds and stir for a couple of minutes.
  5. Pour in the stock and simmer for about 20 minutes, until the veggies are tender.
  6. Using a hand-held blender or liquidiser, process the mixture until you get a smooth, velvety soup. Add more stock if it's too thick.
  7. Add the apple cider vinegar. Taste, then season with salt and pepper, if needed.
  8. Chop the fronds and scatter on top of the soup when served.