Healthy Recipes Healthy Soup Recipes Healthy Vegetable Soup Recipes Healthy Potato Soup Recipes Kohlrabi, Potato & Leek Soup 5.0 (1) 1 Review 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. By Lauren Grant Updated on July 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hr Total Time: 1 hr Servings: 8 Yield: 8 servings Nutrition Profile: Low-Calorie High Fiber Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Nut-Free Soy-Free Low Added Sugars Jump to Nutrition Facts Ingredients 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 1/2-inch thick, and washed thoroughly 3 cloves garlic, minced 1 tablespoon minced fresh rosemary, plus more for garnish, or 1 teaspoon dried 2 ½ cups unsalted chicken or vegetable broth 2 ½ 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 Directions 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. Rate it Print Nutrition Facts (per serving) 225 Calories 8g Fat 32g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1 cup soup and 2 tablespoons chickpeas Calories 225 % Daily Value * Total Carbohydrate 32g 12% Dietary Fiber 6g 21% Total Sugars 5g Protein 7g 14% Total Fat 8g 11% Saturated Fat 1g 6% Vitamin A 863IU 17% Vitamin C 26mg 29% Folate 66mcg 17% Sodium 463mg 20% Calcium 72mg 6% Iron 2mg 13% Magnesium 46mg 11% Potassium 531mg 11% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved