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Cashew Cream of Kohlrabi and Lion's Mane Mushroom Soup

Cashew Cream of Kohlrabi and Lion's Mane Mushroom Soup

Have you ever bought Kohlrabi at your local Farmers' Market and had it sit in the fridge for days and days on queue for when inspiration arises? GOOD NEWS! Two things: 1. IT'S A PRIME STORAGE VEGETABLE! So, it keeps in the fridge, waiting for your inspiration! 2. It's supreme sautéed and pureed with our Cashews into this light Cashew Cream of Kohlrabi Soup!

2-3 kohlrabi, peeled, cubed
2 medium potatoes, cubed
2 cups veggie stock 
water, to thin it out 
1 onion, diced
4 cloves garlic, sliced
Thyme Roasted Lion's Mane (see below)
thyme, pepper, salt, red chili peppa flakes to taste
(optional, for garnish) Garlicky Kraut, Blistered Shishito Peppers, Thyme, 7-Minute Eggs 

Thyme-Roasted Lion's Mane 
1/2#-1 lb. Lion's Mane Mushrooms (or Oyster Mushrooms or any mushroom)
generous swirl of EVOO
sea salt, Peppa, red chili Peppa flakes, thyme
to create: 
ROAST EM UP! Slice the Lion's Mane into steaks, toss with EVOO (they are like sponges! soak it up!!), season with herbs and salt, and spread 'em onto a baking tray in a single layer! Stick another baking tray on top of them and a skillet on top of that to squeeze all the wutuhs out of the mushrooms while they're roasting! Roast at 400 F for 20-30 minutes, or until the edges are crispy.
put it all togetha:
In a soup pot, sauté onions and garlic. Add kohlrabi and stir. Cook for 5 minutes. Add potatoes and all other ingredients. Bubble it up until the potatoes are soft. IMMERSION BLENDER TIME! Blend it up! Add spices and salt to taste. Thin it out with water if desired. Garnish! From now on, you will always use Kohlrabi in these grooves!!!
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