Roasted Kohlrabi, Leek and Pear Soup with Paprika Chickpeas
An original, elegant soup made with roasted kohlrabi, mellow leek, and pear for subtle sweetness, finished with crispy paprika chickpeas and a touch of lemon. Creamy texture without cream.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 700 g kohlrabi (pelado and cut diced)
- 250 g leek (solo the parte blanca and verde clara, sliced)
- 180 g ripe but firm pear (without core and diced)
- 240 g cooked chickpeas (escurridos and dry)
- 120 g yellow onion (chopped)
- 12 g garlic (chopped)
- 900 ml vegetable broth (low sodium if possible)
- 45 ml olive oil (divided)
- 4 g sweet paprika (divided)
- 2 g ground cumin
- 4 g fresh thyme (hojitas sueltas)
- 1 unit lemon (zest fina and 2 tbsp of zumo)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 120 ml water (solo si hace falta ajustar the textura)
- 8 g fresh parsley (chopped for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper.
- 2
Toss the kohlrabi, pear, and half of the leek with 2 tablespoons olive oil, 1 teaspoon sweet paprika, the fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on the baking sheet and roast for 25 minutes at 220 °C / 425 °F, stirring halfway through, until the kohlrabi is tender with golden edges.
- 3
Meanwhile, pat the chickpeas very dry and toss them with 1 tablespoon olive oil, 1 teaspoon sweet paprika, the ground cumin, and a pinch of salt. Place them on a free section of the tray or on a second small tray and roast at 220 °C / 425 °F for 20 minutes, shaking once, until lightly crisp.
- 4
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion, the remaining leek, and the garlic. Cook for 8 minutes, stirring, until softened but not deeply browned.
- 5
Add the roasted kohlrabi, roasted pear, and any tray juices to the pot. Pour in the vegetable broth and bring to a gentle boil. Cook for 10 minutes over medium-low heat so the flavors meld.
- 6
Remove from the heat and add the finely grated lemon zest and 2 tablespoons lemon juice. Blend the soup until very smooth. If you want a lighter texture, add up to 120 ml / 1/2 cup water. Adjust with the remaining salt and black pepper to taste.
- 7
Serve the soup hot in bowls. Spoon the paprika chickpeas over the top and finish with the chopped fresh parsley.
- 8
If you want to reheat it, warm it over medium heat until hot, without letting it boil vigorously.
Chef tips
For an extra silky texture, blend the soup for at least 1 full minute and strain it through a fine sieve if you want a more refined presentation. Dry the chickpeas very well before roasting so they crisp up better.
Substitutions
You can substitute kohlrabi with turnip in the same amount, though the flavor will be earthier. The pear can be replaced with a sweet apple, and parsley with chives. If you do not have fresh thyme, use 1/2 teaspoon dried thyme.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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