Kohlrabi, Potato & Leek Soup

Kohlrabi, Potato & Leek Soup

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From: Diabetic Living Magazine, Fall 2018

Kohlrabi is a root vegetable related to cabbage that can be eaten raw or cooked. Here, we blend it with potatoes for a more nutritious take on the classic potato-leek soup.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 (15 ounce) can chickpeas, rinsed
  • 4 tablespoons olive oil, divided
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 pounds leeks, white and light green parts only, halved lengthwise, sliced ½-inch thick, and washed thoroughly
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh rosemary, plus more for garnish, or 1 teaspoon dried
  • 2½ cups unsalted chicken or vegetable broth
  • 2½ cups water
  • 1 bay leaf
  • 1 pound russet potatoes, peeled and diced
  • 1 pound kohlrabi, peeled and diced
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • Ground pepper to taste

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F.
  2. Pat chickpeas dry with a kitchen towel, then place on a rimmed baking sheet. Bake, stirring occasionally, until crisp all the way through, 45 to 50 minutes. Transfer to a bowl and toss with 1 tablespoon oil, garlic powder and onion powder. Set aside.
  3. Meanwhile, heat 2 tablespoons oil in a large pot over medium heat. Add leeks; cover and cook until softened, about 15 minutes.
  4. Stir in garlic and rosemary and cook until fragrant, 1 minute. Add broth, water, bay leaf, potatoes and kohlrabi. Bring to a boil. Reduce heat to low, cover and simmer until the potatoes and kohlrabi are fork-tender, 15 to 20 minutes. Remove from heat.
  5. Discard the bay leaf and let the soup cool slightly. Add the remaining 1 tablespoon oil, vinegar and salt and stir to combine. Transfer the soup to a blender in batches and puree each batch until smooth. (Use caution when blending hot liquids.)
  6. Season with pepper.
  7. Top each serving with 2 tablespoons of the crispy chickpeas. Garnish with fresh rosemary, if desired.

Nutrition information

  • Serving size: 1 cup soup and 2 tablespoons chickpeas
  • Per serving: 225 calories; 8 g fat(1 g sat); 6 g fiber; 32 g carbohydrates; 7 g protein; 66 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 863 IU vitamin A; 26 mg vitamin C; 72 mg calcium; 2 mg iron; 463 mg sodium; 531 mg potassium
  • Nutrition Bonus: Vitamin C (43% daily value)
  • Carbohydrate Servings: 2

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