This gluten free soup thickened with itself and some cashew nuts is like a flavor bomb. Simple to make, delicious and substantial – it’s hard to find any that would surpass it.
With a sharp knife, cut one quarter of 2 bulbs of garlic, rub it with oil, salt and pepper and wrap it in alufoil. Bake it at 200 C for about 30-40 minutes. While it is baking, braise the finely chopped onion, the leek and the celery sliced into rings on some olive oil.
Lower the heat and add the potatoes and the kohlrabi. Cook it for 5-10 minutes and then pour on the chicken stock and the milk.
Add the oven-baked garlic (without the skin!) as well as the cashew nuts, and cook it covered at medium heat for 20-25 minutes.
When the vegetables have softened, your soup is ready. Add the coriander strings and mix it all in a blender. If you prefer, you may want to sift it, too. It can be made thicker with some cream.
To serve the soup, you can make some hot sandwiches filled with grated cheese and cut in half. Dash on some pistachio oil and sprinkle it with some finely chopped chives to crown the soup.