Raw Kohlrabi Soup with Fennel and Rice Pesto

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The energy and simplicity that soups from fresh vegetables combine is incomparable to anything else. Hard vegetables especially will be easy to eat this way. Together with some well-chosen toppings and some entertainment within the soup it will also be a comforting culinary pleasure. Here, I used rice pesto but another great option to realize this dish would be to put herbs and salt on the ground of  the bowl and add sourdough bread balls made from the interior part of bread. Just roll them in your hand, take a few steps back from your bowl and throw them into the soup! I’m joking, put them in nicely. You’ll need a powerful blender for this one.

Serves 2. Prep time: 15 min


For the soup
1,5 kohlrabis
4 sprigs fennel
1/2 tbsp dried corinader
3/4 glass water
12 cashews
1,5 tbsp raisins

For the rice pesto
(The quantities yield more than you need. However, it might be hard to blend smaller quantities.)
1/2 cup rice, cooked
3 tbsp dried coriander
1/3 clove of garlic
salt (or miso), pepper

For the topping
1 tsp stalk of fennel sprig, chopped
1 tsp spring onion, chopped
1/4 apricot, finely sliced
1 tbsp pickles
1 pinch coriander seed (powder)
(roasted rice)


Blend the ingredients for the soup. Blend the ingredients for the rice pesto. Add a little liquid if needed. Place the rice pesto on the bottom of the bowl, fill in the soup and add the toppings.

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