Based on a recipe by Ana Sortun via Siena Farms.


  • 4 cups of peeled and cubed kohlrabi, turnip, white daikon, or cauliflower
  • 1 small bulb fennel, outer leaves and core removed, and roughly chopped
  • 1 small leek, white part only roughly chopped and cleaned
  • 2 Tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 cloves of garlic, peeled and sliced
  • ½ cup of hazelnuts, lightly toasted and skins removed + some reserved for garnish
  • 5 cups of rich chicken broth
  • 2 tsp honey
  • ½ cup of almond milk or milk
  • 2 Tbsp finely minced chives or scallions
  • optional—2 Tbsp brown butter for drizzling over the top
  • optional—sumac for sprinkling over the top


In a soup pot, lightly sauté vegetables in olive oil with salt and pepper.

Do not let the vegetables brown.

Add hazelnuts and broth and simmer until the vegetables are tender - about 20 min.

Add honey and milk and puree the soup with an immersion blender or an upright blender.