I am totally willing to dive into all the seasonal veggies that this forthcoming autumn has to offer more than I have never done in my whole life.
Autumn and Spring are favorite seasons of the year: the farm markets abound in vegetables of every colors and shape, and the excitement can’t be contained. I realize every time that there are out there still a lot of vegetables that I never tried, like the Kohlrabi. It requires a bit of time to spot the pale, pastel green of the shy kohlrabi, between the flashy colors of the cauliflowers and broccoli. Its taste is similar to broccoli or cabbage, but milder: indeed can be eaten also raw. It seems that Kohlrabi is only popular in Germany and in some part of America, that’s the reason why talking to my friend in Italy about my recipe, she told me she never heard about that. Introducing a different kind of vegetables it’s the perfect deal to have variety in the kitchen, don’t get bored of eating the same food in the same way and be creative. New shapes and new flavors help us to create new recipes that can be part of our menu: we create the story that tells how we eat and how we cook.
In Autumn we have the privilege to let the stuff cooking on their pan or pot while we are reading a book and enjoying the evening coming. So this is the recipe that allows us to do that because it literally takes few minutes to collect all the ingredients for this fairy soup! To approach your kitchen with the right foot, always follow the rule of what French people say “mise en place“: preparing in advance what you need for your recipe, and clean your worktop it allows us to enjoy the art of cooking with the best intentions.
Kohlrabi & Apple Soup
- 2 kohlrabi
- 1 red apple
- the zest of 1 lemon
- 1 onion
- 2 Tbs olive oil
- 2 tbs miso
- 600 ml hot water
- 2 Tbs nutritional yeast
- 2 Tbs walnuts
- 100ml soy cream
- fresh parsley
- Saute the onion with olive oil until soft
- Combine the miso paste with the water
- Cut in chunks the kohlrabi and the apple and pour them in the pan and low heat for 5 minutes
- add the water and let it cook for about 20 minutes (lid on)
- add salt and pepper
- crush together the nutritional yeast and the walnuts (vegan parmesan).
- add the soy cream and blend the soup until you get a velvety conscience
- add fresh parsley, fresh olive oil and top with the lemon zest and the vegan parmesan.
To serve also with some basmati rice