Hellohello, here comes another Sunday soup recipe. This time it’s so simple, everyone can cook it!
When I grew up, I ate a lot of carrots and kohlrabis. Mostly cooked as a side dish. But I also love them raw. Unfortunately, not everyone in my house likes kohlrabi as much as I do (and I am not talking about my cat), so I needed to come up with a recipe that fits for every gusto. And so I created this carrot kohlrabi soup with garden cress and roasted peanuts.
CARROT AND KOHLRABI SOUP WITH GARDEN CRESS AND ROASTED PEANUTS
You will need – for 2 portions:
250 g carrots
500 ml veggie stock
2 tablespoons (vegan) yogurt
some sunflower or rape oil and peanuts
some lemon zest and spritzer and sea salt to taste
some garden cress to garnish
And here is how to make the Carrot and Kohlrabi Soup with Garden Cress and Roasted Peanuts – in 20 minutes:
Peel the shallot and cut it into small slices. Put some oil into a pot and add the shallot pieces. Clean the carrots and the kohlrabi, peel the kohlrabi and the carrots if necessary and cut them into small pieces. Then put all the root veggies into the pot and let them saute for a few minutes. Then add the veggie stock and let everything cook for about 10 minutes. (The smaller the pieces, the faster it will be cooked.)
Meanwhile, put your peanuts into a pan to roast them. Be careful that they don’t burn.
Then, puree the soup. Let it cool down a bit and add the yogurt, lemon zest and spritzer, and sea salt (just have in mind the salt that comes with the peanuts if you use salted ones). Sprinkle the soup with your peanuts and garnish it with some garden cress.
In the end, the soup is kinda sweet because of the sweet taste that comes from the carrots and the kohlrabi. But it’s also sour because of the lemon and yogurt. Spiciness comes from the cress and saltiness and bitter taste come from the peanuts.