Chilled Curried Kohlrabi and Chick-Pea soup

From : Asparagus to Zucchini, 3rd ed, p. 100

Ingredients

  • 1 quart buttermilk or grassfed yogurt (checkout our Store!!)
  • 1 large kohlrabi, peeled and diced
  • 1 can chick-peas, rinsed and drained
  • 3 tblsp chopped fresh parsley
  • 3 tblsp extra-virgin olive oil
  • 2 tsp minced garlic
  • 1 tsp curry powder
  • 1/2 tsp each ground cumin, coriander and ginger
  • pinch of cayenne pepper (to taste)
  • salt to taste
  • grated zest and juice of 1 lemon
  • thin slice of lemon

Mix all ingredients except lemon slices in glass bowl; cover and chill well. Ladle into bowls.

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