Matcha Kohlrabi Coconut Soup

Cold, stormy day? This Matcha Kohlrabi Coconut Soup will warm you up. 

Peel and finely chop the shallots and garlic. Heat 1 tbsp olive oil in a large saucepan. Add the shallots and garlic and sauté for about 5 minutes.

Peel the kohlrabi and cut into pieces. Keep some of the leaves for decoration. Add the kohlrabi, ginger and lemon zest to the pan. Add the wine, leave to bubble for a few minutes, then add the vegetable stock and coconut milk. Bring to the boil, cover with a lid and leave to simmer for about 20 minutes.

Sift 2 tsp KISSA Matcha Focus into a bowl, add 4 tbsp of the cooking liquid and froth with a bamboo whisk. Pour the Matcha essence into the soup, purée with a hand-held blender and season with salt and pepper.

Cut the kohlrabi leaves into small Christmas trees. Heat 1 tbsp olive oil in a pan and toss the leaves in the oil. Remove the leaves from the pan and transfer to a paper towel. Sift ½ tsp KISSA Matcha Focus over the leaves.

Sift the remaining ½ tsp KISSA Matcha Focus into a bowl, add 3 tbsp of olive oil and froth with a bamboo whisk. Ladle the soup into bowls, top with the kohlrabi leaves and drizzle with some Matcha oil.


Serves 4
3 tsp KISSA Matcha Focus
2 shalotts
1 garlic cloves
5 tbsp olive oil
3 kohlrabi with leaves
1 tsp grated fresh ginger
1 tsp finely grated organic lemon zest
1 sip of dry white wine
300 ml vegetable stock
200 ml coconut milk

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