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.
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.
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.
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.)
Top each serving with 2 tablespoons of the crispy chickpeas.
Garnish with fresh rosemary, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
