Chilled kohlrabi, courgette & kefir soup

Summer

I’ve tried not to lose the kohlrabi’s delicate, subtle flavour in this chilled summer soup. As long as you make it with care, all the flavours will come through, even when it’s cold. I find the acidity from the kefir milk (a fermented milk, not unlike yoghurt, and readily available) key to this. Not only is it delicious, but it also helps to accentuate the soup’s gentle flavours, in the same way lemon might.

Serves 2-3

Ingredients

2 tablespoons extra-virgin olive oil
2 large courgettes, trimmed and thinly sliced
1 onion, halved and sliced
2 garlic cloves, peeled and thinly sliced
1 large kohlrabi, peeled and cut into small cubes
350ml (12fl oz) well-flavoured vegetable stock
small handful of mint leaves
small handful of dill, plus extra chopped dill to serve
150ml (5fl oz) milk kefir or natural yoghurt, chilled
good-quality extra-virgin olive oil, to serve
salt and freshly ground black pepper

Method

Place a large heavy-based pan over a medium heat. Add the olive oil followed by the sliced courgettes, onion and garlic and cubed kohlrabi. Sweat the vegetables gently, stirring regularly, for 10–15 minutes, until everything is soft, but has not taken on any colour. Pour in the vegetable stock and bring the liquid up to the simmer. Turn down the heat and place a lid on the pan. Cook for a further 15 minutes, until the vegetables are lovely and soft.

Take the soup off the heat and pour into a jug blender. Add the mint and dill, and season with some salt and pepper, then whiz to a smooth consistency. Taste the soup and adjust the seasoning, remembering to add a pinch more salt than you might think necessary, as the flavours are muted when the soup is chilled. Place the soup in the fridge to chill completely.

When you’re ready to serve, stir in the chilled milk kefir or yoghurt, pour into chilled bowls and serve straight away with a trickle of best-quality olive oil and a scattering of chopped dill.

Back to Membership