Usually when we harvest the garden, we freeze them for winter time, but cold days are here already even it's still September (we live up north, winter is from October until May 😌😌) and autumn in most part of Canada 😂, so needless to say, I have been making soup and emptying freezer already, holy!
This following soup is using kohlrabi that we harvested the other week.
Growing up, my husband hated kohlrabi, but he liked this soup that I made, that he asked me to pack him some for work 😉 Gotta say, this was my first time ever cooking with kohlrabi as this was our first time ever planting them! 😀
So that means, next year we will plant a lot! 😂😂😂😂 Growing kohlrabi was so easy, made me happy❤️
Anyhoo, to make the soup, you will need
1 large kohlrabi, skinned, cubed
24 baby carrots
2 large potatoes, skinned, cubed
1 box of button mushrooms, sliced
1 box of semi-firm tofu, cubed
1 box of either pho broth or mushroom broth (900 ml)
2 L water
1 handful dehydrated mixed veggies (celery, potatoes, carrots, green onions - I got mine in bulk from Bulk Barn
6 cloves of garlic, thinly sliced
1/2 purple onion, thinly sliced
3 tbsp mixed beans (ready to use from can)
3 tbsp peaches and cream corn (ready to use from can)
Chickenless paste
Vegeta powder
Directions
Bring water and broth to boil, drop in onion and garlic, cook for 5 minutes.
Drop in kohlrabi, carrots and potatoes, cook for 10 minutes, covered.
Drop in mushrooms, tofu, dehydrated veggies. Season with Chickenless paste and Vegeta, cover, cook for another 15 minutes. Lower temperature a little.
Stir in mixed beans and corn. Check if kohlrabi already tender.
Adjust flavoring.
Serve warm!
Note : kohlrabi cooks a little longer than potatoes
Give this soup a try, it's simple yet pretty good, if I may say so myself😀
As today is Wednesday, this soup is my contribution for #veganwednesday
Everyone can join us, vegan or not, as long as your blog is vegan-related 😉 To see more details, please go to @heart-to-heart blog!
Thanks for looking!