Kohlrabi, Turnip, and Pea Soup

This soup is perfect for the cooler weather ahead.

Serves 6-8

  • 2 Tbsp. organic, unsalted butter
  • 6 shallots, halved
  • 6 small turnips, cleaned and quartered
  • 4 medium kohlrabi, peeled and quartered
  • 2 thyme sprigs
  • 6-8 cups chicken or vegetable stock
  • 1lb. frozen peas
  • 1 cup roughly chopped kale, chard or spinach (optional)
  • Sea salt
  • Freshly ground black pepper
  • 1/4 cup crème fraîche
  1. Melt the butter in a large pot. Add the shallots, turnips, kohlrabi and thyme. Sauté until very lightly browned.
  2. Add the stock to cover the vegetables and the salt and pepper. Bring to a simmer, cover and lower heat.
  3. Cook until all the vegetables are tender 20-25 minutes. Add the peas and kale, chard or spinach, if using, and cook an additional 2-3 minutes, until peas are cooked and greens are wilted.
  4. Let soup cool slightly then puree in a blender.
  5. Return soup to pot and add crème fraîche. Serve warm.