Step 1/3
- 1 orange
- 1 onion
- 3 cloves garlic
- 1 kg kohlrabi
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- oven
- baking sheet
- citrus press
- cutting board
- knife
Preheat the oven to 200°C/390°F. Zest orange and set aside for garnishing. Juice the orange. Dice onion and mince garlic. Peel and chop kohlrabi into 2-cm/0.5-in cubes. Transfer kohlrabi to a baking sheet and toss with half the olive oil, salt, and pepper. Let roast for approx. 12 min., or until well browned.
Step 2/3
- 2 tbsp olive oil (for serving)
- 500 ml vegetable broth
- 250 ml water
- 1 bay leaf
- saucepan (with lid)
- cooking spoon
Meanwhile, heat remaining olive oil in a saucepan over medium heat. Sauté onion and garlic until translucent. After approx. 8 min., deglaze with vegetable stock, orange juice, and water. Then add the roasted kohlrabi, bay leaf, and remaining salt. Let everything simmer, covered, for approx. 30 min.
Step 3/3
- olive oil (for serving)
- chili powder (for garnish)
Remove the bay leaf and use an immersion blender to purée the soup until smooth. Pour soup into serving bowls and garnish with orange zest. Drizzle with some olive oil and chili powder, if desired. Enjoy!
in Berlin