I love broccoli cheese soup so much but it can be so unhealthy depending on how you make it. I had some kohlrabi in a Covey Rise share and broccoli too. It was a perfect excuse to make soup! I had great success when I made some with turnips last time, so I was confident this would be amazing as well.
This one is not nearly as healthy as last time but still healthy for broccoli cheese soup! It is packed with veggies and you can sub coconut milk (the drinking kind like from silk) or almond milk if you aren't into milk like I usually am. I just had milk on hand for thanksgiving prep so I decided to use it up. I loved heating this up for lunch all week and I have some in my freezer too for when the time strikes for soup.
Make this, you will love it! Kohlrabi is not always in everyone's wheelhouse but if you find it, this or the other thing I made with it last time are such a treat! Parsnips, potatoes or turnips will do in a pinch. Soup is such a great thing this time of year! Full recipe to follow the montage.
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| Just so dang yummy! |
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| The cast. Not my usual mostly gluten free but oh well, it is winter! |
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| Saute up you aromatics and sniff. |
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| Add the stock and broccoli to get it nice and steamed. |
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| After you pour that out, make your creamy part. |
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| Add back your puree and there you have it! |
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| Actually, no, now you have it! |
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| Just so yummy garnished with red bell peeper and green onion! |
Broccoli Kohlrabi & Cheddar Soup (Adapted from Haute Apple Pie)
1 large head of broccoli, trimmed to florets
3-4 small kohlrabi, cubed
2 carrots, julienned
1 small onion, chopped (I used the white parts of green onions)
2 1/2 cups chicken stock
2 cups sharp cheddar cheese, shredded
1/2 cup parmesan cheese, shredded
2 cups low fat milk
6 Tbsp butter
1/4 cup flour
chopped green onion and red bell pepper to garnish
Trim broccoli, remove exterior from kohlrabi and cube and Julienne carrots . Melt three Tbsp butter in a large stock pot, then add in onions and kohlrabi. Sauté for 5-7 minutes, then add broccoli and carrots. Sauté for another 5 minutes. Next, add chicken stock to pot. Reduce heat slightly to medium-low and cover. Allow vegetables to steam for 20 minutes, stirring occasionally. Transfer vegetables and stock to a large food processor or blender and puree to desired consistency. Meanwhile, in the same pot, melt remaining three Tbsp butter over medium heat. Whisk in flour. Gradually add milk about 1/2 C at a time to thin out the flour. Once milk is fully incorporated, whisk in cheeses. Let simmer for 4-5 minutes, stirring occasionally until cheese is mostly melted. Transfer broccoli mixture into stock pot and stir to combine. Stir in salt and black pepper. Adjust seasonings to taste and let simmer for another 10 minutes.
Happy Cooking!
Missy
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