Apple and Turnip Soup with Goat Cheese

Many asked me how I would make kohlrabi tasty. And it’s a very good question as it really is a bit of a challenge.

So, what I did was to first try kohlrabi raw and it’s crunchiness made me think immediately of an apple! But then it would be missing the umami…and that’s when I thought about adding herbed goat cheese! What you don’t see here is the final touch: I toasted some ciabatta bread with olive oil and spread a mix of Italian herbs and kosher salt on it.

Without any doubt this is the most tasty soup I ever made. The sweetness of the apple with the light bitter note of the kohlrabi were exalted and perfectly balanced by the herbed goat cheese. Enjoy!

Apple and Turnip Soup with Goat Cheese

The British Bruschetta

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Soup

Cuisine British

Servings 4 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 kohlrabi (turnips)
• 1 potato
• 1 white onion
• 2 apples
• 100 g herbed goat cheese
• 2 bay leaves
• 1 tsp kosher salt
• black pepper
• 1 l vegetable bouillon
• 1 tbsp extra virgin olive oil
• 2 slices ciabatta bread
• 1 tbsp mixed italian herbs

Instructions

 

• Dice the kohlrabi, onion, one apple and the potato and gently cook them in a large pan with one spoon of oil until lightly golden. Then add your bouillon and let simmer for half an hour.
• Meanwhile slice the other apple thinly with a mandolin and lay it in a baking tray with a drizzle of olive oil and herbs. Bake at low temperature for 15 minutes or until crisp.

  What you want is apple savory crisps ( you can make more to have a healthy snack later..). Use the same tray to toast the bread with herbs and oil.
• When the vegetables are soft, take out of the hobs and mash with what you have (handled mixer, kitchen robot etc) until is creamy and smooth. Then add 2 spoons of goat cheese and mix again.
• Serve your creamy soup with the apple crisps and toasted bread.

Notes

Tried this recipe?Let us know how it was!

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The British Bruschetta

Valentina Magri (AKA The British Bruschetta) is an exceptional recipe developer with a noticeable talent for photography. Her career in the food industry started in Italy where she produced food related TV shows. Having then moved to the UK, her deep knowledge of the italian food was enriched by working for names like Harrod's and Carluccio's, as well as the cosmopolitan variety of London's food scene. Her work was featured in many publications, and it is visible on Getty Images, where she is a regular contributor.