Dishing Up the Dirt · Sep 16, 2015

Kohlrabi & Leek Soup

Change is in the air here at Tumbleweed Farm and as summer quickly transitions into Fall we are beginning to crave heartier dishes. This simple soup was the recipe of the week for our CSA members and Taylor and I both loved it so much that we’ve whipped it up 3 times since I originally made it 2 weeks ago.

Kohlrabi is easy to find this time of year at the farmers market so I highly recommend picking some up soon. If the weather is cooling off in your neck of the woods I’d recommend snuggling up with a bowl is this lovely soup. It’s creamy (without needing any cream), comforting and delicious. I’ve prepared this two different ways and want to make a quick note of it here. The first time I made the soup I used my immersion blender to puree it however, the texture was SO much smoother when I used my high speed blender so I’d recommend a blender for the best results.

This soup pairs well with some toasted sourdough bread and a glass of your favorite red wine. Cheers from Tumbleweed.

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