Kohlrabi, Olive, and Spinach Soup
Soups • French
Description
Kohlrabi, Olive, and Spinach Soup
Ingredients
- Green Tagliatelle Pasta 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 5 tablespoons
- Shallot 5 oz
- Minced garlic 1 clove
- Courgette 2 pieces
- Kohlrabi 1 piece
- Leek 0 oz
- Fennel 2 heads
- Chicken Broth 4 cups
- Pea shoots 0 oz
- Pitted olives 6 pieces
- Macadamia Nuts 5 oz
- Young Spinach "Belaya Dacha" 5 oz
- Fresh basil leaves 5 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.
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