Kohlrabi Potato Leek Soup
Ingredients
- 1 (15 ounce) can chickpeas, rinsed
- 4 tablespoons olive oil, divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 pounds leeks, white and light green parts only, halved lengthwise, sliced 1/2-inch thick, and washed thoroughly
- 3 cloves garlic, minced
- 1 tablespoon minced fresh rosemary, plus more for garnish, or 1 teaspoon dried
- 2 ½ cups unsalted chicken or vegetable broth
- 2 ½ cups water
- 1 bay leaf
- 1 pound russet potatoes, peeled and diced
- 1 pound kohlrabi, peeled and diced
- 1 tablespoon cider vinegar
- 1 teaspoon salt
- Ground pepper to taste
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