Creamed turnip soup with nutmeg

Creamy kohlrabi soup with nutmeg: a warm hug in every spoonful

Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Servings: 4

When it comes to soups, nothing compares to a creamy soup that comforts the soul, especially on cool autumn evenings. The creamy kohlrabi soup with nutmeg is an excellent choice to bring a delicate flavor and velvety texture to your table, perfect for enjoying with loved ones. This recipe is simple yet full of flavor and is sure to become a family favorite.

A bit of culinary history

Kohlrabi, the wonder vegetable of the cold season, has been cultivated over time in various cultures, appreciated not only for its subtle taste but also for its nutritional benefits. Rich in vitamins C and K, kohlrabi is an excellent source of fiber and antioxidants. This soup is not only tasty but also nourishing, making it a perfect choice for a light meal or as an appetizer.

Ingredients needed

- 50 g butter (or 4 tablespoons of olive oil for a lighter version)
- 1 onion, thinly sliced
- 3 small kohlrabis, chopped
- 1 potato, chopped
- 2 l clear chicken broth (or vegetable broth for a vegetarian version)
- 200 g whipping cream (optional for a vegan version)
- 2 teaspoons grated nutmeg
- 2 carrots, julienned
- 1 kohlrabi, julienned
- 2 tablespoons chopped dill

Steps for a perfect soup

1. Start by melting the butter in a large pot over medium heat. If you prefer olive oil, adding it will give a slightly different but equally delicious flavor.

2. Once the butter has melted, add the thinly sliced onion. Sauté the onion for about 5 minutes until it becomes soft and translucent. This is the stage where the flavors begin to develop, so don’t rush!

3. Now it’s time to add the kohlrabi and chopped potato. Mix them well in the pot, sautéing the vegetables for 3-5 minutes to soften them slightly and intensify the flavors.

4. Add the clear chicken broth (or vegetable broth) and bring to a boil. Once the soup starts to boil, reduce the heat to low and let it simmer, covered, for about 30 minutes. The vegetables should be very soft.

5. After the vegetables are ready, it’s time to puree them. Use an immersion blender directly in the pot to achieve a smooth creamy soup. This step is essential for obtaining the velvety texture we desire.

6. Add the cream and bring the soup to a boil. The cream adds extra richness, but if you prefer to avoid dairy, you can skip this step.

7. Season the soup with grated nutmeg, salt, and pepper to taste. The nutmeg will provide a subtle fragrance and a warm note, perfect for this recipe.

8. To garnish the soup, blanch the strips of carrot and kohlrabi in a small amount of water for 2 minutes until they become slightly tender. These will not only add color but also texture, making the soup visually more appealing.

9. Serve the soup in deep bowls, garnished with the blanched vegetable strips and chopped dill. The dill will perfectly complement the flavors and add a fresh touch to your dish.

Practical tips

- Fresh kohlrabi: When choosing kohlrabi, look for firm vegetables without spots or black lines. These indicate better freshness.
- Vegan version: If you want a vegan version, you can omit the cream and replace the butter with olive oil.
- Freezing the soup: This soup freezes well. You can prepare a double batch and freeze it in individual portions for days when you don’t have time to cook.
- Delicious combinations: You can serve the soup with crispy croutons, homemade bread, or a fresh green salad for a complete meal.

Frequently asked questions

1. Can I use other vegetables?
Of course! You can experiment with vegetables like celery or pumpkin to vary the flavor and texture of the soup.

2. How can I adjust the intensity of the flavor?
If you want a more intense flavor, you can add a clove of sautéed garlic along with the onion or increase the amount of nutmeg.

3. What is the best way to store the soup?
The soup keeps in the refrigerator for 3-4 days. Make sure to store it in an airtight container.

Nutrition and calories

This creamy kohlrabi soup is an excellent choice for a healthy lunch. One serving contains approximately 250 calories, being rich in vitamins and minerals. Thanks to the fiber from the vegetables, this soup aids digestion and provides a feeling of fullness, making it ideal for those looking to maintain a healthy lifestyle.

Serving and variations

For an extra burst of flavor, you can add a few sprigs of freshly chopped parsley or a few drops of truffle oil before serving. This will transform the soup into an unforgettable culinary experience.

In conclusion, the creamy kohlrabi soup with nutmeg is a simple yet sophisticated dish that promises to bring joy and comfort to your table. Whether you enjoy it on cool days or serve it at a special occasion, this recipe will surely be a hit. So get ready to enjoy a remarkable culinary experience!

 Ingredients: Ingredients: * 50 g butter (or 4 tablespoons of olive oil) * 1 onion, sliced thinly * 3 small kohlrabi, chopped into pieces * 1 potato, chopped into pieces * 2 l clear homemade chicken broth (or vegetable broth) * 200 g sweet whipping cream (omit during fasting) * 2 teaspoons grated nutmeg * 2 carrots, julienned * 1 kohlrabi, julienned * 2 tablespoons finely chopped dill