Recipe by: Dishing up the Dirt
Total time: 45 minutes Serves: 4-6
Ingredients:
- 2 Tablespoons olive oil
- 1/8 teaspoon crushed red pepper flakes (or just a pinch if you prefer milder)
- 1/2 teaspoon dried thyme
- 1 cup chopped leeks, white and light green parts only
- 1 yellow onion, diced
- 1 teaspoon salt
- 1 large russet potato, cut into 1/2 inch thick chunks (about 1 cup)
- 1 large or two small kohlrabi, greens and stems removed, peeled, and cut into 1/2 inch thick chunks (about 2 1/2 cups)
- 4 cups low sodium vegetable broth (or chicken broth if you prefer)
- 1 bay leaf
- 1/4 cup chopped parsley- (optional, for garnish)
- drizzle of extra virgin olive oil to finish (optional)
Directions:
- Heat the olive in a large pot over medium heat. Add the crushed red pepper flakes, thyme, leeks and onion. Cook, stirring often, until the onions begin to soften and become fragrant. About 5 minutes.
- Add the salt, potato, kohlrabi, vegetable broth and bay leaf. Bring to a boil. Reduce heat and simmer for 25 minutes.
- Discard the bay leaf and puree the soup in a high speed blender or with an immersion blender until smooth and creamy. You may need to add the soup in batches if using a blender. Taste test and adjust seasonings as needed.
- Return to the pan and keep on low heat until ready to serve. Divide between bowls and top with minced parsley, a drizzle of olive oil and additional salt + pepper to taste. Enjoy with crusty bread and a salad.
Notes:
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go