Broccoli, Kohlrabi & Red Lentil Soup
I have another easy spring soup for you guys today. Besides my fun strawberry excursion last week, I also finally made it back to the farmers market for the first time this season. The booths are starting to fill up with all of the beautiful spring produce! The only problem I have with going is that I find it hard to hold back on buying everything. 🙂
On the other hand, it is fun to pick out things that I may not normally find in the store and see what I can come up with in the kitchen. Kohlrabi is one of those vegetables that I never bought until I came across it at one of my favorite booths to visit. If you ever make it to the Marietta Square Farmers Market make sure to stop by Straight From the Backyard Farm! I love it fresh in a salad, but since I also got broccoli at the same booth I decided I’d try a pureed soup to do something a little different than I have done before.
This was the one meal I made this week that didn’t have some form of strawberry in it. I am loving all of our fresh berries, but it is nice to have a bit of a break with something totally savory. Although this soup can be eaten warm, it can also be easily eaten cold on hot days and I always feel like a blended up soup sits much lighter in my stomach for a good snack option or light spring meal.
Broccoli, Kohlrabi & Red Lentil Soup
Makes 8 servings
- 1 red onion, peeled & chopped
- 4-5 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 2 head kohlrabi, peeled & chopped*
- 2 small head broccoli, cut into florets & stems chopped
- 1 cup red lentils, rinsed & drained
- 8 cups water or vegetable broth
- 3 tablespoons nutritional yeast
- 1 tablespoon white miso
- 1 lemon, zest & juice
- handful of fresh chopped herbs–I used oregano from the garden, but basil or thyme would also be delicious!
Heat up a large stockpot over medium heat. Cook your onion and garlic for 5-7 minutes, or until starting to soften. Then add your seasoning, kohlrabi, broccoli, lentils and water or broth. Increase the heat and bring to a boil.
Lower heat and simmer for 25-30 minutes, or until the lentils are cooked through and the vegetables are soft. Remove from heat and add in your nutritional yeast, miso, lemon and herbs. Use a stick blender to puree or blend in batches, being careful of the hot liquid.
Taste and adjust flavors to your liking. Serve warm or let cool before eating. Enjoy!
*One of my bulbs still had the tops, so I chopped the greens and added in with the herbs for an extra punch of leafy green nutrition!
