Kohlrabi & Kale Soup
Two fall favorites in one surprisingly light and flavorful soup.
Ingredients
- 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
- salt
Instructions
- 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.