Trim the stems off the Kohlrabi and the peel them — either with a vegetable peeler or a paring knife. (You can save the stems for another use, like making vegetable stock.) About 1/2-inch should be cut off each end, and then roughly chop them into approximately 1-inch cubes. These do not have to be pretty as they well be puréed later — the important thing is that all be about the same size, so they cook evenly. Remove about 1 cup of the chopped Kohlrabi and cut into a smaller dice. Set both aside, separately.
Coat the bottom of a large pot (approximately 4 quart), with olive oil and place it over medium-low heat. Add the onions and garlic and cook until soft, about 7 minutes. Then add the roughly chopped Kohlrabi (not the smaller diced), to the pot and stir to blend. Mixing often, saute for about 7 minutes.
Add the wine, lemon juice, vegetable stock, thyme sprigs and bay leaves to the pot, and stir to blend. Turn the heat to high and bring to a boil. Then, cover the pot, turn the heat to low, and let it simmer until the Kohlrabi is soft, about 40 minutes.
While the soup in simmering, coat the bottom of a small sauté pan with olive oil and place over medium-high heat. Add the small diced Kohlrabi and stirring often, cook until soft and golden, about 5 minutes. Season with salt and pepper, and set aside.
Carefully pour the contents of the pot into a powerful blender and blend it’s completely smooth, about 10 seconds. (Times will vary, depending on how powerful the blender is.)
Pour the now puréed soup back into the pot and add the coconut milk, sugar and nutmeg. Stir to blend and then season to taste with salt and pepper. (Here’s how.)
Serve each portion of the soup with a few pieces of the small diced, sautéed Kohlrabi on top with a drizzle of olive oil.
This recipe serves about 8 as an appetizer, and 4 as a main course soup.
Keywords creamy vegan soups, comfort food recipes for fall and winter
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