Turnip and potato soup - vegan
To be honest, the first time I made this kohlrabi soup with potatoes, I almost forgot the potatoes in the sink. I was thinking about how the roasted kohlrabi smelled at my grandmother's house, and in the end, I added the potatoes towards the end. The soup turned out thicker, but I didn't mind at all. I always find myself stirring with my old wooden spoon, and the bowl I pour it into, just so you know, is about 50 years old and I don't care that it's not exactly Instagram-worthy. I care about taste and memories.
This comes together pretty quickly, about 40 minutes if you're not in a hurry and remember to clean the vegetables on time. The quantities below yield about four hearty servings, perfect for hungry people after work or a walk. It's really easy, requiring no special skills; you just need to be in the mood to peel a few vegetables and keep an eye on the pot from time to time.
Ingredients (for my 2.5-liter pot):
2 medium kohlrabis (about 600-700g total) – they provide that slightly crunchy and sweet texture, plus a unique flavor that nothing else can replace
2 medium-sized potatoes (300-400g) – to thicken the soup and add some heartiness
1 yellow onion (100-120g) – no need for a specific type here; any onion will do for the base sweetness
1 large carrot (120g) – adds color and a slight sweetness without being overwhelming
1 slice of celery root (about the size of your palm) – for deep flavor; without it, the soup would be bland
1 stalk of celery (or even two if you like it aromatic) – I add these at the end to keep them fresh and to slightly change the flavor
2 ripe tomatoes (or 200g of canned tomatoes if it's winter) – for acidity and color, to avoid a “washed-out” soup
50 ml oil (I use sunflower oil, as I don’t taste olive oil in soups like this)
50 ml apple cider vinegar (I don’t add it all at once; I taste at the end; it gives that nice tang without being sharp)
salt (about 2 teaspoons, but adjust to taste)
freshly ground pepper (to your heart's content)
herbs (dill or parsley, whatever you have on hand, about half a bunch) – for freshness, to brighten everything up at the end
1. I start by peeling: kohlrabi is a bit fussy, so I remove the thick skin to avoid any stringiness. I peel the potatoes normally, as well as the carrot, onion, and celery.
2. I chop the onion finely, slice the carrot into rounds or dice it (no one will mind if it’s not perfect), and do the same with the celery. I cut the kohlrabi and potatoes into larger cubes, about the size of a sugar cube or even bigger. This is because kohlrabi softens quickly and I don’t want the potato to crumble.
3. In a sturdy pot, I heat the oil gently, not too hot, to avoid burning the onion. I toss in the onion, carrot, and slice of celery. I stir for about 4-5 minutes, just until they soften, not until they brown. I like to feel the soft onion, not fried.
4. I pour in about 2 liters of water, tap water if it's good, or filtered water if you're picky. When it starts to show signs of boiling, I add the kohlrabi and potato cubes. I set the heat to medium and let it simmer for about 15-20 minutes, without a lid, otherwise it boils over. I don’t stir too much, just enough to prevent anything from sticking.
5. Towards the end, when the vegetables are soft, I add the celery stalks cut lengthwise and the diced tomatoes (or canned tomatoes if I can’t find fresh ones). I let it simmer for another 5 minutes. I taste and add salt and pepper to my liking.
6. Finally, when I take it off the heat, I gradually pour in the vinegar, stir, and taste – sometimes it seems just right, other times I might add a bit more, depending on how tangy I want it. The apple cider vinegar is mild, unlike wine vinegar, so it won’t ruin the soup if you add a bit more, but I stop when I taste that fresh sourness.
7. I add the herbs after I’ve turned off the heat, so they don’t wilt. Parsley is more neutral, while dill gives a different touch – sometimes I add both if I can’t decide.
8. I make sure to take the pot off the heat so it doesn’t continue to boil; this soup is better if you don’t let it “bubble” too much after adding the herbs.
I make this quite often not only because it’s simple, but it saves me when I want something without meat, yet still filling. I feel lighter after eating it, and it’s the kind of soup that can be made with whatever you have in the fridge. It gives you the feeling of having cooked “something,” even if you didn’t spend hours. It’s also cheap, with no fancy ingredients, and it’s tolerated by those who can’t handle strong flavors. When I want to fast or just reduce the meat on the table, this recipe comes to my rescue.
Practical tips and variations:
Useful tips:
- Don’t let the kohlrabi boil too long, or it will turn mushy and won’t be pleasant at all.
- If you fry the onion over too high a heat, it burns and ruins the flavor, so it’s better to go low and slow.
- Add the vinegar at the end, so it doesn’t make the vegetables bitter. I’ve made the mistake of adding it all at the beginning, and it didn’t turn out well.
- Don’t worry if the tomatoes aren’t very ripe; just add a bit of good-quality tomato paste, but be careful with the salt, as the paste can sometimes be salty.
Substitutions:
- If you don’t have celery root, you can use just the stalk, but it will be less flavorful. Without any celery at all, it’s just not the same.
- Fresh tomatoes can be replaced with canned tomatoes or even tomato juice, but don’t use the overly sweet kind.
- For an oil-free version, you can sauté the onion with a little water; it turns out more diet-friendly, but I admit it’s not as tasty.
- If you’re intolerant to potatoes, you can try using zucchini cut into cubes; the soup won’t be as thick, but it will still work.
Variations:
- For those who prefer a tangier taste, you can use borscht instead of vinegar, but I find apple cider vinegar to be finer.
- You can also add a bit of bell pepper for a livelier flavor, or some crushed garlic at the end, but it’s not mandatory.
- If you want to make a heartier version, you can add a handful of rice, adding it along with the potatoes.
- For serving, a bit of plant-based sour cream works well for those fasting or eating vegan.
Serving ideas:
- It goes well with fresh bread, a rustic roll, or even some simple flatbreads torn into the soup.
- It’s also good cold in the summer, with a bit more tanginess.
- Sometimes I eat it as a main dish, other times as a snack, depending on what I have at home.
- If you want a complete menu, you can pair it with beet salad or a green bean dish.
Common questions (and what I answer from experience):
1. Can I use another vegetable instead of kohlrabi?
Not really. Maybe just turnip if you happen to have one from the countryside, but it doesn’t have the exact same taste. Kohlrabi is the star here.
2. Why did my potatoes turn mushy?
You might have cut them too small or boiled them too long. Cut them about the size of a small walnut and boil them over medium heat for the best results.
3. What do I do if I don’t have apple cider vinegar?
I use regular vinegar, but I put in less and taste to avoid making it too sour. If you have borscht, even better, but don’t overdo it.
4. Can I add the herbs at the beginning to cook with everything?
I don’t recommend it; they lose all their flavor and color. I always add them after I take the pot off the heat.
5. Can I freeze this soup?
It doesn’t turn out the same after thawing, especially because of the potatoes, but if you have leftovers and don’t want to throw them away, it’s fine in a pinch. The texture is a bit strange afterward.
Nutritional values (per serving, approximately):
A serving has about 130-150 kcal, depending on how much oil and potatoes you use. It has plenty of fiber from the vegetables, almost zero fat if you reduce the oil, and it’s gluten-free if you don’t add bread. There aren’t many proteins, about 2-3g per serving; it’s a light meal, good for lunch or dinner. It provides plenty of vitamins, especially C and some from the B group, and you get minerals from celery and kohlrabi. For those watching their weight, it won’t make you gain, plus it doesn’t cause bloating like other bean or cabbage soups. If you want more protein, you can add a bit of lentils, but it will change the flavor.
How to store and reheat it:
In the fridge, in a pot with a lid or a container, it keeps well for about three days. I reheat it over low heat with the lid on, just until it simmers gently, not boiling vigorously, or the potatoes will fall apart. If the liquid has reduced too much, I add a cup of hot water, stir gently, and adjust the salt. I’ve never had it develop a strange taste in three days. I use the leftovers for other dishes or eat them for lunch the next day. And yes, if you’re wondering, it’s good cold straight from the fridge, especially in the summer, but then I add a splash of vinegar.
The vegetables are peeled, washed, and cut into cubes. The potatoes and kohlrabi are cut larger. Sauté the onion, carrot, and celery in oil. Add 2 liters of water, kohlrabi, and potatoes. Salt to taste. Towards the end of cooking (about 20 minutes), add the celery stalk and chopped tomatoes. Season with apple cider vinegar and serve the soup with herbs.
Ingredients: 2 turnips 2 potatoes 2 tomatoes 1 carrot 1 onion 1 slice of celery 1 stalk of celery 50 ml oil 50 ml apple cider vinegar salt pepper herbs
