Kohlrabi-Ginger Soup
Recipe type: Soup
A fabulous soup with anti-inflammatory properties!
  • 2 medium kohlrabi, peeled and chopped
  • 4 organic carrots, chopped
  • 1 russett potato, peeled and chopped
  • 3 tsp chopped ginger
  • ¼ tsp turmeric
  • 5 cups vegetable broth
  • ½ cup raw cashews (not roasted or salted)
  • salt and pepper to taste
  1. Combine chopped kohlrabi, carrots, potato, ginger and turmeric in a pot with the broth and cook until the veggies are soft (approx 30 minutes).
  2. Puree the pot contents in a high-speed blender with the raw cashews until smooth and creamy, then add salt and pepper to taste.
  3. Serve with a crusty multigrain bread.
Recipe by Super Veggie Mom at https://superveggiemom.com/recipe/vegan/kohlrabi-ginger-soup/

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