Kohlrabi Soup

Photo Credit: FoodPolitic.com

Kohlrabi is a crispy, crunchy alien looking vegetable that you can prepare in more ways than you ever thought possible. Don’t be put off by its appearance even if it does look like someone teleported a Martian vegetable right into your kitchen. Think of it as a cousin to Brussels sprouts, kale and cabbage (which it is). My favorite way to enjoy fresh kohlrabi is in this simple soup.

1 pound kohlrabi
1 medium onion (chopped)
2 stalks celery (sliced)
2 tablespoons butter
2 ½ cups vegetable stock
2 ½ cups whole milk
1 bay leaf
Salt and pepper to taste

Remove the leaves from the kohlrabi bulbs. Peel the bulbs making sure to remove any woody parts as well as the tough green skin. Chop into 1-inch cubes. Select the most tender kohlrabi leaves and slice them in thin ¼-inch ribbons.

Place the onion in a stock pot with the butter. Sauté on medium-high heat for 5 minutes. Add the celery, kohlrabi cubes and ribbons of leaf. Sauté for 3 minutes more. Add the vegetable stock, milk and bay leaf. Bring to a boil. Reduce heat to simmer and cover. Cook for 25-30 minutes or until kohlrabi cubes are tender. Add salt and pepper to taste and be sure to remove the bay leaf before serving.

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
This entry was posted in Gluten-Free, Soups and tagged , , , , , , . Bookmark the permalink.

2 Responses to Kohlrabi Soup

  1. Geraldine says:

    i love this veg, bet it would make great soup. ate a lot of these raw when i was a kid!


  2. Geraldine – They are good in salads, too!


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