Roasted Kohlrabi Cream Soup

Instructions

1. Preheat your oven to 200°C (390°F).
2. Peel and chop the kohlrabi, onion, carrot, and celery into small, even pieces.
3. In a mixing bowl, toss the chopped kohlrabi and carrot with 1 tablespoon of olive oil, a pinch of salt, and a dash of pepper. Spread them out on a baking sheet in a single layer.
4. Roast the vegetables in the preheated oven for about 25 minutes, or until they are tender and slightly caramelized.
5. While the kohlrabi and carrots are roasting, heat another tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and celery, and sauté until they become translucent and soft, about 5-7 minutes.
6. Once the roasted vegetables are done, add them to the pot with the sautéed onion and celery. Pour in the vegetable broth.
7. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes to let the flavors meld together.
8. Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, you can transfer the soup to a blender in batches, blend until smooth, and then return it to the pot.
9. Stir in vegan cooking cream and gently heat the soup through, being careful not to let it boil.
10. Taste the soup and season with salt and pepper to your liking. Serve the hot soup in bowls and enjoy its rich, comforting flavors.