Roasted Kohlrabi and Tomato Broth with Crispy Ginger by @ixta.belfrage

≈ 55 min

4 servings

🫜

700 g

Kohlrabi

🍅

300 g

Cherry tomatoes

🌶️

1 pepper

Scotch bonnet

🫚

40 g

Ginger

🫗

45 ml

Oil

🍗

750 ml

Chicken bone broth

🍋

1 lime

Lime

🍋

Lemon

🧄

2 cloves

Garlic

  1. Heat
    • kohlrabi

    Heat the oven to 220°C / 425°F and cut the 2 kohlrabi bulbs into wedges.

  2. Toss
    • kohlrabi
    • cherry tomatoes
    • Scotch bonnet pepper

    Toss the kohlrabi, 300 g cherry tomatoes, Scotch bonnet pepper, garlic, 2 tbsp olive oil, and salt on the baking tray.

  3. Roast
    • kohlrabi
    • cherry tomatoes
    • Scotch bonnet pepper

    Roast the vegetables for 30–35 minutes until the kohlrabi is soft inside and caramelized outside.

  4. Slice
    • fresh ginger
    • olive oil

    Thinly slice the 40 g fresh ginger and place it in the small saucepan with the remaining 1 tbsp olive oil while the oil is cold.

  5. Warm
    • fresh ginger
    • olive oil

    Warm the ginger oil over low heat for 4–6 minutes until the ginger is crisp and golden, then strain it.

  6. Add
    • cherry tomatoes
    • garlic
    • chicken bone broth

    Add the roasted tomatoes, garlic, and 750 ml chicken bone broth to the large saucepan.

  7. Squeeze
    • Scotch bonnet pepper
    • chicken bone broth

    Squeeze the roasted Scotch bonnet pepper into the broth, then simmer for 5 minutes.

  8. Divide
    • kohlrabi
    • chicken bone broth

    Divide the roasted kohlrabi among 4 bowls and ladle over the hot tomato broth.

  9. Squeeze
    • lime
    • fresh ginger
    • olive oil

    Squeeze over the juice of 1 lime and drizzle each serving with crispy ginger oil.

Roasted Kohlrabi and Tomato Broth with Crispy Ginger by @ixta.belfrage

≈ 55 min

4 servings

🫜

700 g

Kohlrabi

🍅

300 g

Cherry tomatoes

🌶️

1 pepper

Scotch bonnet

🫚

40 g

Ginger

🫗

45 ml

Oil

🍗

750 ml

Chicken bone broth

🍋

1 lime

Lime

🍋

Lemon

🧄

2 cloves

Garlic

Preparation Steps

  1. Step 1/9

    Heat the oven to 220°C / 425°F and cut the 2 kohlrabi bulbs into wedges.

    🫜kohlrabi
    🔪chef's knife
    🪵cutting board

  2. Step 2/9

    Toss the kohlrabi, 300 g cherry tomatoes, Scotch bonnet pepper, garlic, 2 tbsp olive oil, and salt on the baking tray.

    🫜kohlrabi
    🍅cherry tomatoes
    ⚫Scotch bonnet pepper
    🧄garlic
    🫒olive oil
    🧂salt
    🍳baking tray
    🥄wooden spoon

  3. Step 3/9

    Roast the vegetables for 30–35 minutes until the kohlrabi is soft inside and caramelized outside.

    🫜kohlrabi
    🍅cherry tomatoes
    ⚫Scotch bonnet pepper
    🧄garlic
    🍳baking tray

  4. Step 4/9

    Thinly slice the 40 g fresh ginger and place it in the small saucepan with the remaining 1 tbsp olive oil while the oil is cold.

    🫚fresh ginger
    🫒olive oil
    🔪chef's knife
    🪵cutting board
    🍲small saucepan

  5. Step 5/9

    Warm the ginger oil over low heat for 4–6 minutes until the ginger is crisp and golden, then strain it.

    🫚fresh ginger
    🫒olive oil
    🍲small saucepan
    🧺fine-mesh sieve

  6. Step 6/9

    Add the roasted tomatoes, garlic, and 750 ml chicken bone broth to the large saucepan.

    🍅cherry tomatoes
    🧄garlic
    🍗chicken bone broth
    🍲large saucepan

  7. Step 7/9

    Squeeze the roasted Scotch bonnet pepper into the broth, then simmer for 5 minutes.

    ⚫Scotch bonnet pepper
    🍗chicken bone broth
    🍲large saucepan
    🥄wooden spoon

  8. Step 8/9

    Divide the roasted kohlrabi among 4 bowls and ladle over the hot tomato broth.

    🫜kohlrabi
    🍗chicken bone broth
    🍲large saucepan

  9. Step 9/9

    Squeeze over the juice of 1 lime and drizzle each serving with crispy ginger oil.

    🍋lime
    🫚fresh ginger
    🫒olive oil
    🍋citrus juicer

Composition

Ingredients

Types

Vegetables, Broth, Meat, Fruit

Ingredients

Kohlrabi, Cherry tomatoes, Scotch bonnet, Ginger, Oil, Chicken bone broth, Lime, Lemon, Garlic

Notes

Kohlrabi (roasted until soft inside and caramelized outside, may take longer than recipe specifies), Cherry tomatoes (roasted together with the kohlrabi), Scotch bonnet (used instead of regular red chilli, roasted whole then squeezed into the broth before serving), Ginger (fried in a separate smaller saucepan, started in cold oil to avoid burning), Oil (cold oil used to fry the ginger, becomes ginger-infused), Chicken bone broth (organic chicken bone broth, Borough Broth Company brand mentioned), Lime (squeezed over before serving), Lemon (squeezed over before serving), Garlic (broth described as garlicky, no explicit addition step stated)

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Low-carb, Paleo

Calories

180 kcal

Macro nutrients

Protein: 11g, Fat: 10g, Carbohydrates: 16g, Fiber: 5g, Sugars: 9g

Nutritional Information

Minerals

Potassium: 690mg, Sodium: 640mg, Calcium: 75mg, Iron: 1.8mg

Vitamins

Vitamin C: 115mg, Vitamin K: 28mcg, Vitamin A: 95mcg RAE

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

baking tray, small saucepan, large saucepan, chef's knife, cutting board, fine-mesh sieve, wooden spoon, citrus juicer

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Soup, Starter

Occasions

Lunch, Dinner, Late Summer, Autumn

Origin

Source

Platform

instagram

Original Creator

@ixta.belfrage

Origin

Cuisine

British, European

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Tender, Caramelized, Crispy, Brothy

Flavors

Tangy, Spicy, Gingery, Garlicky, Savory, Fresh, Comforting

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Cool before refrigerating,Store in an airtight container,Keep crispy ginger oil separate), freezer : 60 days (Freeze broth and roasted vegetables without lime juice,Add fresh citrus and ginger oil after reheating)