- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Effort: easy
- 2 tbsp light olive oil
- 1 onion, chopped
- 2 kohlrabi, peeled and thinly chopped
- 1 clove garlic, crushed
- 1 stick celery
- 1 bulb fennel, chopped
- 1 tsp cumin seeds
- 1 pinch of ground coriander
- 1 litres chicken or vegetable stock
- sea salt, and freshly ground black pepper
- crème fraîche, to garnish
- 3-4 slices of speck, or German smoked ham, finely shredded, to garnish
- rye bread, to serve
Tips and Suggestions
Kohlrabi, a member of the cabbage family, can be found in some supermarkets and greengrocers, including Greek Cypriot ones.
1. Heat the olive oil in a large, heavy-based saucepan. Add in the onion, kohlrabi, garlic, celery and fennel.
2. Cover the pan and sweat the vegetables over a gentle heat for 5 minutes.
3. Mix in the cumin and coriander and cook, stirring, for 2-3 minutes.
4. Add in the stock, bring to the boil, then reduce the heat and simmer for 20 minutes or until the vegetables are tender.
5. Using a hand or jug blender or a food processor, process the soup until smooth. Season with sea salt and freshly ground pepper and reheat until hot.
6. To serve each portion of soup, spoon some soup into a serving bowl, top with a little dollop of crème fraîche and sprinkle over some deep-fried celery leaves and shredded speck. Serve at once with rye bread.
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