Soups ›

Kohlrabi, Zucchini and Coconut Soup

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kohlrabi
  • 1 medium zucchini
  • 5 medium potato (s)
  • 1 large onion (s)
  • 0.5 ½ lemon (s), squeezed
  • 350 ml vegetable stock
  • 400 ml coconut milk
  • Pepper, freshly ground
  • Wild garlic, chopped
  • some oil
Kohlrabi, Zucchini and Coconut Soup
Kohlrabi, Zucchini and Coconut Soup

Instructions

  1. Peel and dice the potatoes and kohlrabi. Dice the onion and zucchini as well. Sauté everything together in a little oil. Deglaze with the stock and coconut milk, bring to the boil and simmer for about 20 minutes.
  2. Puree until smooth and creamy and season with lemon juice and pepper. Garnish with wild garlic on the plate.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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