Kohlrabi Coconut Soup with Matcha
A Cozy Savory Matcha Moment for Fall
Matcha goes savory in this creamy Kohlrabi Coconut Soup with Matcha. Mild kohlrabi meets coconut milk, fresh ginger and a delicate touch of lemon, while KISSA Matcha Focus adds its distinctive green tea character. The result is a comforting fall soup with an unexpected vibrant green KISSA twist.
Why You’ll Love This Kohlrabi Coconut Soup
This soup is all about delicate layers of flavor. Kohlrabi creates a mild base, coconut milk makes the texture beautifully creamy, and ginger and lemon add fresh aromatic notes. A splash of dry white wine brings extra depth. Matcha appears twice: blended directly into the soup and whisked into olive oil for a vibrant finishing drizzle.
Tips for a Smooth Matcha Finish
Whisk the Matcha with a little hot cooking liquid before adding it to the soup. This helps it blend in smoothly without forming lumps. Add the Matcha only once the vegetables have finished simmering, then blend everything until creamy. Save the kohlrabi leaves for garnish: a quick toss in olive oil turns them into an easy finishing touch. Add the Matcha olive oil only just before serving.
Ingredients
3 tsp KISSA Matcha Focus
2 shallots
1 garlic clove
5 tbsp olive oil
3 kohlrabi with leaves
1 tsp freshly grated ginger
1 tsp finely grated organic lemon zest
1 splash dry white wine
300 ml vegetable stock
200 ml coconut milk
Salt
Pepper
Instructions
- Finely dice the shallots and garlic. Heat 1 tbsp olive oil in a large pot and gently sauté them for about 5 minutes.
- Peel and roughly chop the kohlrabi, reserving a few leaves for garnish. Add the kohlrabi, ginger and lemon zest, deglaze with white wine and let it reduce briefly.
- Pour in the vegetable stock and coconut milk. Cover and simmer for around 20 minutes until the kohlrabi is soft.
- Sift 2 tsp KISSA Matcha Focus into a cup and whisk with around 4 tbsp of the hot cooking liquid. Add to the soup, blend until smooth and season with salt and pepper.
- Cut the reserved kohlrabi leaves into decorative shapes if desired. Heat 1 tbsp olive oil in a pan, toss the leaves briefly and dust with ½ tsp Matcha.
- Whisk the remaining ½ tsp Matcha with 3 tbsp olive oil. Divide the soup between bowls, garnish with the kohlrabi leaves and drizzle with Matcha olive oil.
Portions: 4 portions
Preparation Time: approximately 35 minutes
