Creamy kohlrabi, leek and roasted pear soup with crispy cumin lentils
An original velvety soup that blends the gentle sweetness of roasted pear with the fresh character of kohlrabi and leek. It is finished with spiced crispy lentils for contrast and texture.
Ingredients
- 500 g kohlrabi (pelado and cut diced)
- 250 g leek (solo the parte blanca and verde clara, sliced)
- 2 units firm pear (without core and in wedges)
- 160 g cooked lentils, drained (for the topping crujiente)
- 120 g yellow onion (chopped)
- 3 cloves garlic (chopped)
- 900 ml vegetable broth (low sodium if possible)
- 120 ml cooking cream (puede ser nata ligera)
- 45 ml olive oil (divided)
- 4 g ground cumin (divided)
- 2 g fresh thyme (solo the leaves)
- 15 ml lemon juice (freshly squeezed)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 8 g fresh parsley (chopped for servir)
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. Place the pear wedges on a small tray, toss them with 15 ml (1 tbsp) olive oil and a pinch of salt, and roast for 18 minutes until golden and tender.
- 2
Meanwhile, dry the cooked lentils very well with paper towels. Toss them with 15 ml (1 tbsp) olive oil, 2 g (3/4 tsp) ground cumin, a pinch of salt, and black pepper. Spread them on another tray and bake at 220 °C / 425 °F for 20 minutes, stirring halfway through, until crisp.
- 3
In a large pot, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Add the yellow onion and leek and cook for 6 to 8 minutes until softened. Stir in the garlic, the remaining ground cumin, and the fresh thyme leaves, and cook 1 minute more.
- 4
Add the diced kohlrabi, vegetable broth, remaining salt, and some of the black pepper. Bring to a boil, reduce the heat, and simmer for 18 minutes, or until the kohlrabi is very tender.
- 5
Reserve a few roasted pear wedges for garnish and add the rest to the pot. Blend the soup until very smooth. Stir in the cooking cream and lemon juice, mix well, and cook 2 minutes more without letting it boil vigorously.
- 6
Taste and adjust with more salt and black pepper if needed. Serve the soup hot topped with the crispy lentils, the reserved roasted pear wedges, and chopped fresh parsley.
Chef tips
For an even silkier texture, pass the soup through a fine sieve after blending. Add the lentils only at serving time so they stay crisp.
Substitutions
You can replace the cream with a plant-based alternative for a dairy-free version. If kohlrabi is unavailable, use sweet turnip, though the flavor will be slightly different. Pear can be replaced with a firm sweet apple.
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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