Add kohlrabi; cook and stir another 2 minutes. Peel the kohlrabi and apples and core apples. Kohlrabi Soup; Sauteed Kohlrabi Greens; Parmesan Cilantro Corn; Chocolate Chip Zucchini Muffins; CSA Share Contents: Week of 7/14; Swiss Chard Rolls; Corn Dip June (9) May (11) April (8) March (2) February (1) January (5) 2015 (125) November (2) Kohlrabi can also be added to recipes for cream of potato, cream of broccoli, and even cream of mushroom soup! Pour in stock and cream, bring to a boil, reduce heat, cover and simmer 15-20 minutes. However, growing kohlrabi greens for harvest will reduce the size of the bulb. Bring to boiling; reduce heat. Simmer, covered,15 to 20 minutes or until potatoes and kohlrabi are fork-tender. It came out great! You may need to add the soup in batches. This German kohlrabi soup is the kind of creamy soup or cream of “something” soup I make very often. Discard the bay leaf and let the soup cool slightly. Find kohlrabi recipes at www.riverford.co.uk/recipes.See featured recipes below.A crisp, juicy vegetable with a mild, slightly sweet radish-like flavour. My mum made it as often as she did beet greens soup or cold beet soup (2 other typical Polish summer soups). Add the soy, sesame oil, ginger and chicken stock and season with salt and freshly ground black pepper, to taste. Discard the bay leaf and puree the soup in a high speed blender until smooth and creamy. Many people would normally discard the greens from such vegetables, or at most they might make stock out of them. Melt butter in a large stockpot over medium-low heat. One sees the pale green (drying leaves turning ashy blue) kohlrabi but occasionally the eyes light up seeing the pure purple kohlrabi which too are exquisitely eye catching. Place a large pot over medium heat and add oil. The plant is generally grown for the bulbs, but the young greens are also flavorful. Reduce heat and simmer for 25 minutes. What Are Kohlrabi Microgreens? The next time you see Kohlrabi in the market, I hope you grab a few and try this lovely Coconut Kohlrabi Lemon Soup. Peel kohlrabi, sweet potatoes and onions and cut everything into small pieces. Using a sharp paring knife, slice off the top and bottom, and then going around the outside of the bulb, thinly slice off the rest of the outer green or purple peel. Kohlrabi is an important part of the Kashmiri cuisine, where it is called Mŏnji. Add the diced kohlrabi and cook until soft. I made some modifications, and I used both the bulbs and the greens in this recipe. Slice off all leaves, and reserve for another recipe like braised greens. All parts of the kohlrabi can be eaten, both raw and cooked. Melt the butter in a saucepan, add kohlrabi, sweet potatoes, onions and chile pepper and sauté briefly. Kohlrabi leaves together with the tubers into a creamy-fine soup. Taste test and adjust seasonings as needed. While kohlrabi can be thrown into a basic chunky vegetable soup, we particularly like it in a creamy, puréed soup with mild spices so that sweet kohlrabi flavor can really shine through. It is a tasty soup made of green summer kohlrabi, grated and served with sour cream and a little lemon juice, as in Hungarian cuisine. There are no flavor variances between the colors, and the "meat" inside is all the same off-white color. Add the remaining 1 tablespoon oil, vinegar and salt and stir to combine. Rinse the kohlrabi and apples and set the tender green kohlrabi aside. Kohlrabi leaves are edible and can be used interchangeably with collard greens and kale. Polish people like to add it into salads or soups. Kohlrabi, which can be green or purple, is a bulbous vegetable surrounded by two layers of stiff leaves attached in a rosette, like a cabbage. It has long leafy greens that shoot out from the top. Stir in kohlrabi leaves, and cook until wilted. It is one of the most commonly cooked vegetables, along with collard greens (haakh). Green is the key! In the summer chunky kohlrabi soup was a staple in our house. Stir in potatoes, kohlrabi, broth, the water, and bay leaf. Polish fruit and vegetable markets are flooded with kohlrabi (kalarepa in Polish) during summer months. In the same pan you cooked the onion and leeks, heat 1 tablespoon olive oil and add the sliced greens. I started making this really easy and quick soup a couple of weeks ago after a trip to the market yielded a great number of vegetables with wonderful greens – carrots, radishes, and kohlrabi to name but a few. We found it at Sprouts and Wholefoods Kohlrabi is also called German turnip or turnip cabbage. https://realfoodforager.com/recipe-kohlrabi-soup-paleo-gaps-aip The root makes fries, mash, pie, etc., while the kohlrabi greens and stems can be sautéed, added to soups, or used the same way you’d use turnip greens or kale. Yield: 4-6 servings. First prepare your kohlrabi. Enjoy! Deglaze with the white wine and cook until reduced by half. Kohlrabi is protected by a thick skin, which is either purple or pale green. Taste for seasoning and add more salt, pepper or lemon juice if needed. It is prepared with its leaves and served with a light soup and eaten with rice. In my goodbye-summer-soup, I combined steamed broccoli and turnip greens with coconut milk to add creaminess and a bit of sweetness, and with spicy roasted chickpeas for a protein kick. These vibrant microgreens with its purple-rose stem and dark green leaves are nothing but a luscious nutrition bomb to your next dish. Kohlrabi Soup 2 tablespoons olive oil 6 medium kohlrabi bulbs (about 3 pounds), peeled and diced 2 tablespoons flour pinch of paprika 4 cups chicken stock 1 cup heavy cream 1/4 cup sour cream 2 tablespoons finely chopped parsley Warm oil in a medium saucepan over medium heat. The fresh herbs and touch of nutmeg warm it up, making it a very comforting bowl of soup. Great soup for one of these cold evenings. In a large deep pan, melt the butter. Thinly slice a couple of mushrooms, fry them in the butter till golden, remove with a slotted spoon and keep aside. Keep warm on the stove while you prepare the greens. Add the salt, potato, kohlrabi, vegetable broth and bay leaf. Add kohlrabi and … The kohlrabi soup from Bremen is a wonderful German soup and is very easy to make. Transfer the soup to a blender in batches and puree each batch until smooth. {{featured_button_text}} Kohlrabi is always a good choice of vegetable for a soup and potatoes are often part of the equation as they add a lot of creaminess without the need of lots of cream. Add rosemary and garlic; cook and stir 1 minute or until fragrant. 4 slices bacon 1 cup chopped onions fresh ground pepper Pinch nutmeg 1-2 cloves… The soup has a mild cabbage flavor with a bit of tartness from the lemon. Enjoy unlimited articles at one of our lowest prices ever. Kohlrabi belongs to the cabbage family and as a full-grown vegetable, it’s recognized by its […] Bring to a boil. Kohlrabi is a vegetable very often used in Central and Eastern Europe, both cooked and eaten raw in a salad. The coconut milk balances everything together perfectly. The leaves look pretty cook, they’re fairly thick and have purple veins all through them. Pour in the broth, cover and simmer over medium heat for 10-15 minutes. If you can’t find turnip greens, you can use kohlrabi or even beet greens. Once heated, add onion and saute for 5 – 7 minutes or until softened. A member of the cabbage family, kohlrabi is a cool season vegetable that has little tolerance for freezing temperatures. Add a generous splash of heavy cream, and cook for a few seconds to reduce. Cut both into small cubes and sauté in butter about 5-7 minutes. (Use caution when blending hot liquids.) The inside is softer and white. If you've ever passed by kohlrabi at the farmer's market, you may have mistaken it for a radish, a giant Brussels sprout, or even a rutabaga.Sometimes referred to as a German turnip, kohlrabi comes from the Brassica oleracea family, which includes broccoli, cauliflower, kale, collard greens, and Brussels sprouts.It's a cool-weather crop that's at its best from early fall through spring. For four servings, you need the following ingredients: Kohlrabi leaves from 5-6 tubers, Three kohlrabies, Two onions, 1 L vegetable broth, 200 ml coconut milk, Four tablespoons of rapeseed oil, Lemon juice, Salt and pepper The word kohlrabi is German for “cabbage turnip” ( kohl as in cole-slaw, and rübe for turnip) though kohlrabi is not a root vegetable at all. Cool slightly. You might be able to find kohlrabi at your local farmers markets. Arrange the kohlrabi in a single layer and roast in the oven, for 30 minutes or till the soup base is ready. 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