Kohlrabi, Olive, and Spinach Soup

Soups | French cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Kohlrabi, Olive, and Spinach Soup

Ingredients

Green Tagliatelle Pasta - 7.1 oz
Salt - to taste
Ground Black Pepper - to taste
Olive Oil - 5 tablespoons
Shallot - 3.5 oz
Minced garlic - 1 clove
Courgette - 2 pieces
Kohlrabi - 1 piece
Leek - 2.5 oz
Fennel - 2 heads
Chicken Broth - 4 cups
Pea shoots - 1.8 oz
Pitted olives - 6 pieces
Macadamia Nuts - 7.1 oz
Young Spinach "Belaya Dacha" - 5.3 oz
Fresh basil leaves - 7.1 oz
Pistachios - 5 tablespoons
Country Bread - 4 slices

Step by Step guide

Step 1

Cook 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 the shallot and garlic. Sauté, stirring, for 3 minutes until softened. Add the zucchini, kohlrabi, leek, and fennel. Sauté, stirring, for 6 minutes until softened.

Step 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.

Step 3

Cashew Sauce: Soak the cashews in 3/4 cup of boiling water. Once cooled, transfer to a blender and blend the cashews until smooth.

Step 4

Pesto: In a blender, combine the spinach, basil, pine nuts, and the remaining 3 tablespoons of olive oil. Blend until smooth, mix with the soup, and stir well. Serve the soup in bowls with toasted bread and cashew cream on the side.