Creamy Kohlrabi, Leek and Pear Soup with Toasted Millet and Chive Oil
An original, elegant soup featuring sweet kohlrabi, mellow leek, and fresh pear, blended until silky and finished with toasted millet for delicate crunch and fragrant chive oil.
Ingredients
- 500 g kohlrabi (pelado and cut diced)
- 220 g leek (solo the parte blanca and verde clara, sliced)
- 180 g pear (ripe pero firme, pelada and diced)
- 120 g yellow onion (chopped)
- 2 cloves garlic (chopped)
- 45 ml olive oil (divided)
- 35 g millet (for tostar)
- 900 ml vegetable broth (hot)
- 180 ml unsweetened oat milk
- 12 g fresh chives (for the aceite verde)
- 15 ml lemon juice (freshly squeezed)
- 1 g ground nutmeg
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
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
Heat a large pot over medium heat. Add 2 tablespoons of olive oil and cook the onion and leek for 6 to 8 minutes, stirring, until tender but not browned.
- 2
Add the garlic, kohlrabi, pear, salt, black pepper, and nutmeg. Cook for 2 minutes so the flavors can combine.
- 3
Pour in the hot vegetable broth and bring to a gentle boil. Lower the heat, partially cover, and cook for 20 minutes, until the kohlrabi is very tender.
- 4
Meanwhile, heat a small skillet over medium-low heat and toast the millet dry for 4 to 5 minutes, stirring often, until it smells nutty and turns lightly golden. Set aside.
- 5
For the chive oil, place the chives, the remaining tablespoon of olive oil, and 1 tablespoon of water in a blending cup. Blend until you have a smooth green sauce. Set aside.
- 6
Once the vegetables are cooked, add the oat milk and lemon juice. Blend the soup until completely smooth and silky.
- 7
Taste and adjust with more salt or pepper if needed. If you want a lighter texture, add a little more hot broth.
- 8
Serve the soup hot in bowls. Finish each portion with toasted millet and a drizzle of chive oil on top.
Chef tips
For deeper flavor, lightly brown the kohlrabi before adding the broth. Use a Bartlett or Conference pear for balanced sweetness.
Substitutions
You can replace oat milk with unsweetened almond milk if you do not need a nut-free version. Millet can be swapped for toasted quinoa, though the texture will be different.
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 imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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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