In Season: Kohlrabi Peanut Parsnip Soup


Hey winter locavores, ever wonder what to do with kohlrabi – those gnarly root vegetables that taste like broccoli stems and seem to be one of the only green things available this time of year?

While slaws and salads seem to top the list of most common recipes, this Kohlrabi Peanut Parsnip Soup from local R.H.N. Meghan De Jong breaks out with the addition of peanut butter (yaaasss!) and warming herbs and spices like ginger, turmeric, and chili. For more of her delicious plant-based, locally-inspired recipes, follow along with Meghan on Instagram @meghandejong.nutrition.


Photo: Meghan De Jong


Kohlrabi Peanut Parsnip Soup

by: Meghan De Jong, R.H.N.


Prep Time: 30 min

Serve Size: 4 bowls


  • 2 Tbsp. olive oil
  • 1 clove garlic (minced)
  • 1 inch piece ginger (grated)
  • 1 medium white onion (finely chopped)
  • 1 tsp curry powder
  • 1 tsp turmeric powder
  • ½ tsp cardamom powder
  • ½ tsp cumin
  • ½ tsp black pepper
  • ¼ tsp chili powder
  • 1 tsp sea salt
  • ½ a medium size kohlrabi, skin removed (Approx. 2 cups chopped into cubes)
  • 2 medium parsnips (Approx. 2 cups chopped into disks)
  • 1/3 cup all natural peanut butter
  • 4 cups veggie broth or water (NOTE: if using water, you can increase the amount of each spice you use by approx. 1/8 of a tsp)
  • Optional: ½ to 1 cup extra water depending how thin/ thick you like your soups


  • Preheat oven to 350o Chop parsnips into disk shapes, and place on cookie tray. Drizzle with 1 Tbsp. olive oil and place in oven for 20-25 minutes. Bake until parsnips are soft to touch with a fork.
  • Heat remaining 1 Tbsp. of olive oil in large pot. Add garlic, onion and ginger. Sauté until lightly browned.
  • Add all spices and continue to sauté for 2-3 minutes.
  • Add veggie broth or water and chopped kohlrabi to the pot. Place lid on pot and let come to a boil.
  • Remove lid once boiling and let simmer for 10-15 minutes.
  • Once you ensure Kohlrabi is cooked (should be able to poke with a fork). Add oven baked parsnips and continue to simmer for 5 minutes.
  • Add peanut butter. Once peanut butter has melted, remove from heat.
  • Let cool enough so you can safely place in blender (you might have to blend in 2 to 3 batches).
  • Blend until soup becomes smooth and creamy. Once finished, reheat on stove top to serve.
  • Top with chopped raddish and fresh herb of choice (cilantro, dill, parsley or thyme are great options). Sprinkle with additional sea salt and pepper

Note: feel free to add additional spices, depending how flavourful you like your soup.

Many of the ingredients for this recipe can be found at our weekly Winter Markets at Riley Park and Hastings Park. Use our Vendor & Product Search Tool to find out who has them now!