Kohlrabi is a root vegetable related to cabbage that can be eaten raw or cooked. Here, we blend it with potatoes for a more nutritious take on the classic potato-leek soup.
Ingredients:
1 (15 ounce) can chickpeas, rinsed
4 tablespoons olive oil, divided
½ teaspoon garlic powder
½ teaspoon onion powder
2 pounds leeks, white and light green parts only, halved lengthwise, sliced 1/2-inch thick, and washed thoroughly
3 cloves garlic, minced
1 tablespoon minced fresh rosemary, plus more for garnish, or 1 teaspoon dried
2 ½ cups unsalted chicken or vegetable broth
2 ½ cups water
1 bay leaf
1 pound russet potatoes, peeled and diced
1 pound kohlrabi, peeled and diced
1 tablespoon cider vinegar
1 teaspoon salt
ground pepper to taste
Directions:
Preheat oven to 350 degrees F.
Pat chickpeas dry with a kitchen towel, then place on a rimmed baking sheet. Bake, stirring occasionally, until crisp all the way through, 45 to 50 minutes. Transfer to a bowl and toss with 1 tablespoon oil, garlic powder and onion powder. Set aside.
Meanwhile, heat 2 tablespoons oil in a large pot over medium heat. Add leeks; cover and cook until softened, about 15 minutes.
Stir in garlic and rosemary and cook until fragrant, 1 minute. Add broth, water, bay leaf, potatoes and kohlrabi. Bring to a boil. Reduce heat to low, cover and simmer until the potatoes and kohlrabi are fork-tender, 15 to 20 minutes. Remove from heat.
Discard the bay leaf and let the soup cool slightly. Add the remaining 1 tablespoon oil, vinegar and salt and stir to combine. Transfer the soup to a blender in batches and puree each batch until smooth. (Use caution when blending hot liquids.)
Season with pepper.
Top each serving with 2 tablespoons of the crispy chickpeas. Garnish with fresh rosemary, if desired.
