Recipe & Pic from NYT Cooking
This recipe is a great way to use up a lot of cool season roots, so feel free to sub in any taters or turnips that you may have still hanging around your pantry! Broccoli is also a good substitute for some of the kohlrabi!
Pair with a sandwich or toasted bread, or pop a poached egg on top to make this a full meal.
3lbs Kohlrabi, turnips, or a combination, peeled and cut into 1in cubes
¼ cup olive oil
1 ¾ tsp salt
½ tsp black pepper
1 large onion, peeled and diced
3 garlic cloves, minced
2 cups vegetable or chicken stock
1 bay leaf
1 small lemon
grated parmesan and smoky chili powder as needed for garnish
Arrange an oven rack 4 to 6 inches from the broiler. On a rimmed baking sheet, toss together kohlrabi, 2 tablespoons oil, ¾ teaspoon salt and the black pepper. Transfer to oven and broil until very well browned, about 10 minutes total, tossing halfway through cooking. (Watch carefully to see that they do not burn.)
Meanwhile, heat the remaining 2 tablespoons oil in a medium pot over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 7 minutes. Stir in garlic and let cook for 1 minute.
Add roasted kohlrabi, stock, 3 cups water, the bay leaf and 1 teaspoon salt. Bring mixture to a boil; reduce heat to medium, cover partly, and simmer until tender, about 30 minutes.
Discard bay leaf. Using an immersion blender or working in batches in a food processor, purée soup until very smooth.
Zest the lemon into the pot, then halve it and squeeze in its juice. Taste soup and add more salt if needed. Ladle soup into bowls and top with a drizzle of oil, grated cheese and a pinch of chile powder.