Recipes and Cooking Kohlrabi, Potato, and Leek Soup To give this dreamy vegan soup some crunch, we've roasted chickpeas (with a garlic-onion seasoning) to go on top! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 8, 2020 Print Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 60 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 15 ounce can chickpeas, rinsed, drained, and patted dry 4 tablespoon olive oil ½ teaspoon onion powder ½ teaspoon garlic powder 2 pound leeks (white and light green parts only), halved lengthwise and sliced 1/2 inch thick 1 tablespoon finely chopped fresh rosemary or 1 tsp. dried rosemary, crushed 3 cloves garlic, minced 1 pound russet potatoes, peeled and chopped 1 pound kohlrabi, peeled and chopped 2 ½ cup unsalted vegetable broth 2 ½ cup water 1 bay leaf 1 tablespoon cider vinegar 1 teaspoon salt Black pepper Directions Preheat oven to 350°F. Place chickpeas on a rimmed baking sheet. Bake 45 to 50 minutes or until crisp all the way through, stirring occasionally. Transfer to a bowl. Add 1 Tbsp. of the oil, the onion powder, and garlic powder; toss to coat. Meanwhile, in a 4- to 5-qt. Dutch oven heat 2 Tbsp. of the oil over medium. Add leeks; cover and cook 15 minutes or until softened. Add rosemary and garlic; cook and stir 1 minute or until fragrant. Stir in potatoes, kohlrabi, broth, the water, and bay leaf. Bring to boiling; reduce heat. Simmer, covered,15 to 20 minutes or until potatoes and kohlrabi are fork-tender. Cool slightly. Remove and discard bay leaf. Stir in remaining 1 Tbsp. oil, the vinegar, and salt. Working in batches, transfer soup to a blender; cover and blend until smooth. Season to taste with pepper. Top each serving with 2 Tbsp. of the crispy chickpeas. If desired, sprinkle with additional fresh rosemary. Print Nutrition Facts (per serving) 194 Calories 8g Fat 28g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 194 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 5% Sodium 414mg 18% Total Carbohydrate 28g 10% Total Sugars 5g Protein 4g Vitamin C 21.2mg 106% Calcium 65mg 5% Iron 1.8mg 10% Potassium 401mg 9% Folate, total 51.9mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.