Vegetable Soup with Kohlrabi and Peas Recipe
A light, colorful vegetable soup with kohlrabi and peas is a classic of Polish homes, especially in spring and summer when vegetables are at their best. It’s as delicate as a broth for picky eaters, yet packed with vegetables like a good salad. It works great as a light lunch or dinner for the whole family.
This soup showcases simple seasonal vegetables in a light, aromatic broth, making it both comforting and not too heavy. Kohlrabi adds a gentle sweetness and crunch that sets it apart from standard vegetable soups.
Chef's tips
Cut the vegetables into similar-sized pieces so they cook evenly. Add the peas towards the end so they stay bright green and don’t turn mushy.
How to serve
Serve in deep bowls, generously sprinkled with fresh dill. It pairs well with crusty bread, garlic croutons, or a slice of buttered sourdough.
Ingredients
- carrot - 2 pieces
- parsley root - 1 piece
- celeriac (a small piece) - 0.25 pieces
- kohlrabi - 1 piece
- potatoes (medium) - 3 pieces
- frozen green peas (can be fresh in season) - 150 g
- leek (white part) - 0.5 pieces
- butter (or vegetable oil) - 20 g
- water (or light vegetable stock) - 1.5 l
- 18% cream for soups (can be omitted for a lighter version) - 80 ml
- bay leaf - 2 pieces
- allspice berries - 4 berries
- salt (to taste)
- pepper (to taste)
- fresh dill (chopped) - 2 tablespoons
Preparation
- Peel the carrot, parsley root, and celeriac and cut them into small cubes. Peel the kohlrabi and cut it into similar cubes. Peel the potatoes and cut them into slightly larger cubes. Wash the leek and slice it into thin half-moons.
- In a large pot, melt the butter over medium heat. Add the leek and cook, stirring, for 3–4 minutes, until it softens and becomes slightly translucent but not browned.
- Add the carrot, parsley root, celeriac, and kohlrabi. Stir and sauté the vegetables for 5 minutes so they warm through and release their aroma.
- Pour in the water or stock, add the bay leaves and allspice berries. Bring to a boil, then reduce the heat to medium and cook, covered, for 10 minutes.
- Add the potatoes and cook for another 10 minutes, until they are almost tender.
- Add the frozen peas, stir, and cook for another 5–7 minutes, until all the vegetables are soft but not overcooked.
- Remove the bay leaves and allspice berries. Pour the cream into a small bowl, add a few tablespoons of hot soup, mix, then pour into the pot, stirring constantly so it doesn’t curdle.
- Season the soup with salt and pepper to taste. Finally, add the chopped dill, stir, and serve immediately.
Storage
Zupę przechowuj w lodówce w szczelnym pojemniku do 3 dni. Przed podgrzaniem dobrze wymieszaj. Możesz zamrozić bez śmietanki do 2 miesięcy, śmietankę dodaj po rozmrożeniu i podgrzaniu.
