Thick and creamy, Beet Kohlrabi Soup is the simplest soup you can imagine. This vibrant, satisfying and just gorgeous detox soup is bursting with beautiful flavors, antioxidants, and some powerful nutrients. Can be served hot or cold.
Put beets, kohlrabi, ginger, and water in a large pot. Bring to a boil over medium heat and then reduce heat to low. Cover and simmer for 25-30 minutes, until beets are fork tender.
Transfer soup to a blender. Add spices and lime juice. Purée on high until creamy and smooth. Return soup back to the pot. Add more water if soup is too thick.
Add olive oil and stir. Taste and adjust seasonings as needed, adding more salt to taste.
Serve hot or cold topped with some chia seeds, and chopped toasted peanuts.
Notes
Store leftover soup covered in the refrigerator for 3-4 days or in the freezer up to 1 month. As a measure I used UScup (240ml).