Soup with kohlrabi, olives and spinach
6 servings
45 minutes
Kohlrabi soup with olives and spinach is a true masterpiece of French cuisine, combining the lightness of vegetables with rich and delicate flavors. Its history begins in village kitchens where fresh seasonal produce played a key role. Kohlrabi adds a crunchy texture to the soup while olives provide savory notes highlighted by the aroma of fennel and basil. A gentle cashew cream softens the taste, turning the dish into a true delicacy. This soup is perfect as a light lunch or dinner, especially on warm days when one craves freshness and lightness. Serving it with toasted rustic bread makes it even more refined by adding textural contrast. The soup is versatile—it can be adapted to taste by swapping vegetables or adjusting the intensity of spices, making it an ideal choice for gourmets and lovers of fine cuisine.
1
Boil the pasta in boiling water for about 4 minutes, stirring, until al dente. Drain and cover to keep the pasta warm. In an empty pot, pour in 2 tablespoons of olive oil and place over medium heat. Add shallots and garlic. Sauté, stirring for 3 minutes until softened. Add zucchini, kohlrabi, leeks, and fennel. Add shallots and garlic again. Sauté for another 6 minutes until softened.
- Ditalini: 200 g
- Olive oil: 5 tablespoon
- Shallot: 100 g
- Finely chopped garlic: 1 clove
- Courgette: 2 pieces
- Kohlrabi: 1 piece
- Leek: 70 g
- Fennel: 2 heads
2
Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for about 10 minutes, stirring, until the vegetables are tender. Add the cooked pasta, peas, and olives; cook for another 2 minutes until everything is heated through.
- Vegetable broth: 4 glasss
- Ditalini: 200 g
- Dried peas: 50 g
- Pitted olives: 6 pieces
3
Cashew sauce: pour 3⁄4 cup of boiling water over cashews. When the water cools, transfer to a blender and blend the cashews until smooth.
- Cashews: 200 g
4
Pesto: combine spinach, basil, pine nuts, and the remaining 3 tbsp of olive oil in a blender. Blend until smooth, mix with the soup, and stir well. Pour the soup into bowls and serve with toasted bread and cashew cream in a sauceboat.
- Baby spinach: 150 g
- Basil leaves: 200 g
- Pine nuts: 5 tablespoon
- Olive oil: 5 tablespoon
- Rustic bread: 4 pieces