So I’m sitting in the LAX airport right now, AKA the worst airport in the world, waiting to board my flight home after spending the week in Southern California. I’ve got 8% battery on my laptop, I can’t find an outlet that actually works to charge it, and my plane starts boarding in about 20 minutes so I’m going to keep this short and sweet. I know, that’s so not like me 😉
This Creamy Kohlrabi Soup with Caramelized Cabbage and Bacon tastes like a unique twist on a traditional creamy potato soup. If you aren’t familiar with kohlrabi it’s a funky alien looking root veggie with purple skin and white inside. When raw, it tastes a bit like a sweeter broccoli stem, but cooked in this soup it tastes similar to a white potato, but it only has about one third of the carbohydrates of potatoes! I get it pretty frequently in my CSA basket in the fall and I’ve often seen it at farmer’s markets and Whole Foods.
This soup is perfect if you like potato soup, but want a healthier option. It is super creamy, even without any dairy, although you could sub organic, pastured whole milk or half and half for the coconut milk if you prefer that. And it is incredibly versatile too. I topped it with cabbage and bacon because that is what I had on hand, but I also think it would be delicious as a healthier loaded baked potato type of soup with some green onions, raw cheddar cheese, organic sour cream, and either ham or bacon. My husband, who can be super weird about trying new vegetables, loved this soup. So I’m sure you will too!
- 1 Tbs butter or ghee
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 2 medium kohlrabi (about 1-1/2 pounds), peeled and chopped
- 12 oz bone broth (I used chicken)
- 1 can coconut milk, about 15 oz
- 1 tsp salt
- ½ tsp pepper (omit for AIP)
- 6 slices bacon, chopped
- ½ head green cabbage, thinly sliced
- green onions, chopped (optional as garnish)
- Heat butter/ghee in a large pot over medium heat. Add onions and saute until translucent. Add garlic and cook until fragrant, about 2-3 minutes. Add kohlrabi and stir to coat in butter.
- Add broth, coconut milk, salt and pepper to pot and bring to a boil. Reduce heat to low and let simmer, covered, until kohlrabi is fork tender, about 30-40 minutes.
- While the kohlrabi cooks, add bacon to a skillet and cook over medium heat until crispy. Remove bacon from skillet with a slotted spoon and set aside. Add cabbage to same skillet and cook until starting to caramelize, stirring frequently.
- When the kohlrabi is soft, blend with immersion blender or add to blender and blend until smooth. Add additional salt or pepper if needed.
- Serve soup topped with cabbage, bacon and green onions.
Have you ever eaten kohlrabi? What’s your favorite way to prepare it?
In vibrant health,