Velvety Kohlrabi Cream Soup

1. 1

   Warm oil in a pot over medium heat. Add onion and cook until just tender, 3 to 5 minutes. Add garlic and celery and cook for another 2 minutes. Stir in kohlrabi and bay leaf and cook for 4 minutes. Gradually add water and milk, stirring to combine. Stir in chicken bouillon granules.

2. 2

   Bring the soup to a boil over medium heat, stirring often to keep the milk from frothing too much. Lower the heat and partially cover the pot. Simmer until the kohlrabi is very soft, about 30 minutes. Take the soup off the heat; remove and discard the bay leaf.

3. 3

   Fill the blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times, then blend. Pour into a pot. Repeat with the remaining soup. Season with additional salt and pepper to taste.

4. 4

   Return the soup to the stove and heat until hot.

• Calories 138.9 kcal Moderate
• Protein 5.03 g Moderate
• Carbs 21.01 g Moderate
• Total Fat 3.79 g Low Source
• Saturated Fat 0.59 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 2.29 mg Low Source
• Sodium 185.7 mg Moderate
• Fiber 4.06 g Moderate
• Sugar 7.61 g Moderate
• Added Sugar 3.12 g Moderate
• Calcium 359.18 mg Good Source
• Iron 4.22 mg Good Source
• Potassium 656.82 mg Moderate
• Vitamin A 334.01 mcg_rae Good Source
• Vitamin C 109.12 mg Good Source
• Vitamin D 0.83 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Celery
• Garlic 🧄
• Onions 🧅