Kohlrabi & Kale Soup
- 1 onion, diced
- 3 bulbs kohlrabi, cubed
- 2 big waxy potatoes, cubed cubed
- 1/4 cup loose chopped parsley
- 3 cloves garlic sliced
- 2 carrots, sliced into coins
- 2 cups loose torn kale
- juice and zest of one lemon
- 1/4 cup chopped dill or more, go wild
- 1/4 cup chopped Italian parsley
- 10 cups chicken or vegetable stock I used a combo of Better than Boullion chicken and roasted garlic bases
- 1/2 teaspoon dried marjoram
- 1 teaspoon ground mustard
- freshly ground black pepper
- In a large stockpot, saute garlic, onions, carrots, potato, and kohlrabi until the root vegetables start to soften.
- Add the kale, zest, lemon juice, dill, parsley, stock, and spices. Stir. Simmer until the root vegetables and kale are tender, about 35 minutes. Serve.
I had some impulse kohlrabi in the fridge I bought a few weeks ago that was taking up a lot of space in the fridge. I love kohlrabi have made a few other dishes with it in the past but never soup but I thought why not? I mainly seem to see recipes that call for it raw but it maintains its texture well cooked and has a sweet, light flavor I thought would work well. I googled it and found that kohlrabi soup and came across Polish zupa z kalarepy, a very simple root vegetable soup that used the whole kohlrabi, greens and all. I bought my kohlrabi at the regular supermarket so the greens had been cut off but I had some aging kale from our CSA I wanted to use so I added that in, instead. I also added some garlic, lemon, mustard powder and upped the dill and parsley.
My husband gave the seems like faint but is actually quite enthusiastic praise of “sometimes vegetable soups are really bland but you really made a soup with a lot of flavor’. I did! I did make a soup with a lot of flavor. It was well worth the extra store stop for fresh dill. It makes all the difference. I think the dry mustard did too, there was something else there–not heat but flavor–that didn’t scream “mustard powder” but added depth. Loved it, love the soup, can’t wait to have the leftovers.
I was recently sent some Cutluxe knives to check out and they are almost scary sharp! I legit couldn’t cut through the kohlrabi skin with my everyday knife but I pulled out the 8″ chopping knife and it made quick work of the kohlrabi. I know recipes always say to use a peeler and maybe that is safer(is it?) but I have never been able to peel kohlrabi with one. The skin is thick and it has what I think of as tentacles coming out of the bulb that you have to cut around. I just use a sharp knife and a lot of care to get that skin off. Highly recommend these knives, not being paid for this but I was planning to use them for another post but they seriously were the only knives I had that could get through this bizarrely tough and thick-skinned kohlrabi.