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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.

Source: Diabetic Living Magazine, Fall 2018


Recipe Summary

1 hr
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • 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.

  • Meanwhile, heat 2 tablespoons oil in a large pot over medium heat. Add leeks; cover and cook until softened, about 15 minutes.

  • 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.

  • 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.)

  • Season with pepper.

  • Top each serving with 2 tablespoons of the crispy chickpeas. Garnish with fresh rosemary, if desired.

Nutrition Facts

1 cup soup and 2 tablespoons chickpeas
225 calories; protein 7.2g; carbohydrates 32.4g; dietary fiber 6g; sugars 5.4g; fat 8.3g; saturated fat 1.1g; vitamin a iu 862.8IU; vitamin c 25.9mg; folate 66.4mcg; calcium 71.8mg; iron 2.3mg; magnesium 46.3mg; potassium 531.2mg; sodium 463mg.