Wednesday, 11 September 2013

Super Soup September - Kohlrabi Soup


So normal service is resumed - in other word intermittent and spotty.  There are times when I just don't have anything to say (my Mum would not agree this that statement), so I just won't say anything.  But for the moment I'm back and would like to share a new recipe.

Kohlrabi Soup

This is adapted from Janella Purcell's Wholefood Kitchen.

Ingredients - Serves 4

1 tablespoon Olive Oil
1 Onion
1 Kohlrabi
500ml Vegetable Stock
1 Bay Leaf
500ml Milk (the original recipe used soy or almond milk)
Salt and Pepper to taste


Heat the oil in a large pan, dice the onion and to the oil and gently cook for a couple of minutes, but do not brown.


Peel and dice the kohlrabi, then add to the onion.


Add the stock and the bay leaf and simmer for 25-30 minutes until the Kohlrabi is tender. Remove the bay leaf, season and add the milk.  Simmer gently for a couple of minutes, then blend until smooth(ish).


I sprinkled my with a little smoked paprika, to add colour more than flavour and served it with Lidl's best Ryvita knock-offs.

Kohlrabi is a strange vegetable, but we get it on a semi regular basis in our weekly veg box, so it was nice to find a recipe for it.  Kohlrabi can be a wee bit fibrous, so push the blended soup through a sieve, may be required.  It have a very mild flavour and so did the resulting soup, I think this recipe would also work it cauliflower or broccoli were substituted for the kohlrabi (which may not be readily available.  

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