Kohlrabi, Bean and Cabbage Soup

Kohlrabi, bean and cabbage soup

This one is a winner!

Taken from River Cafe Cookbook Green and adapted to what I had in the fridge, I swapped the celeriac for kohlrabi and the savoy cabbage for a pointed cabbage along with some cannellini beans to make up the loss on chickpeas in my cupboard.

1 Medium Kohlrabi

1 tin chickpeas

1 tin cannellini beans

1 pointed cabbage, finely shredded

4 tablespoons olive oil

2 bay leaves

2 teaspoons fennel seeds, crushed

1 medium red onion, peeled and roughly chopped

1.25l vegetable stock (I use Just Bouillon)

Maldon salt and fresh ground pepper

1 garlic clove

ciabatta loaf or fresh unsliced bread

150g cheese (cheddar)

2 tablespoons chopped fresh flat-leaf parsley


Heat the olive oil in a thick-bottomed saucepan, add the bay leaves and fennel seeds and cook for a few minutes to allow the flavours to combine. Add the onion and kohlrabi, stir together and cook for 8-10 minutes. Now add the cabbage, crushed garlic, chickpeas and beans. Stir together and cook for a few minutes, then add just enough stock to cover. Season with salt and pepper and simmer gently for 30 minutes.

Toast the ciabatta or a slice of bread and place a slice in a soup bowl, scatter with grated cheese. Ladle in the soup, sprinkle with parsley and pour some extra virgin olive oil on top.


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