BAVARIAN KOHLRABI SOUP
This is an old-world approach to soup. It is an excellent comfort food. My grandmother used to add egg dumplings to the soup, but that is optional.
Provided by Coffey, M
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Combine kohlrabi, cabbage, carrots, red bell peppers, green bell peppers, green beans, and parsley in a stockpot. Pour enough chicken broth over the vegetables to cover; bring to a simmer over medium heat and cook until vegetables are tender, about 20 minutes. Season with sugar, paprika, salt, and black pepper. Top with sour cream and horseradish.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 14.9 g, Cholesterol 3.8 mg, Fat 1.5 g, Fiber 6 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 369 mg, Sugar 7.6 g
CARAMELIZED KOHLRABI SOUP
This is a great way to use the mountains of kohlrabi and turnips available in winter at the farmers' market (or crammed into your community-supported agriculture box). When caramelized in the oven and simmered into soup, these hardy roots turn sweet and mellow, making for a comforting and cozy soup.
Provided by Melissa Clark
Categories soups and stews, appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Arrange an oven rack 4 to 6 inches from the broiler. On a rimmed baking sheet, toss together kohlrabi, 2 tablespoons oil, 3/4 teaspoon salt and the black pepper. Transfer to oven and broil until very well browned, about 10 minutes total, tossing halfway through cooking. (Watch carefully to see that they do not burn.)
- Meanwhile, heat the remaining 2 tablespoons oil in a medium pot over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 7 minutes. Stir in garlic and let cook for 1 minute.
- Add roasted kohlrabi, stock, 3 cups water, the bay leaf and 1 teaspoon salt. Bring mixture to a boil; reduce heat to medium, cover partly, and simmer until tender, about 30 minutes.
- Discard bay leaf. Using an immersion blender or working in batches in a food processor, purée soup until very smooth.
- Zest the lemon into the pot, then halve it and squeeze in its juice. Taste soup and add more salt if needed. Ladle soup into bowls and top with a drizzle of oil, grated cheese and a pinch of chile powder.
CREAMY KOHLRABI SOUP
This is a simple but hearty dish. It's similar to cream of broccoli soup only much better! My husband loves this soup so much he planted kohlrabi in our garden; it looks like a small green turnip. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter. Serve with your favorite bread.
Provided by TiKiWaHiNe
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes.
- Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes.
Nutrition Facts : Calories 253.2 calories, Carbohydrate 33.3 g, Cholesterol 27.5 mg, Fat 9.6 g, Fiber 3.2 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 416.7 mg, Sugar 15 g
CREAM OF KOHLRABI SOUP
Creamy kohlrabi soup with a delicate, yet hearty flavor. Serve with bread croutons and a dollop of cream if desired.
Provided by Vanessa Gross Brooks
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a pot over medium heat. Add onion and cook until just soft, 3 to 5 minutes. Add garlic and celery and cook another 2 minutes. Stir in kohlrabi and bay leaf and cook for 4 minutes. Slowly add water and milk and stir to combine. Mix in chicken bouillon granules.
- Bring soup to a boil over medium heat, stirring frequently to prevent milk from frothing too much. Reduce heat and partially cover pot. Simmer until kohlrabi is very soft, about 30 minutes. Remove soup from heat; remove and discard bay leaf.
- Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Season with additional salt and pepper to taste.
- Return soup to stove and heat until hot.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 8.7 g, Cholesterol 6.1 mg, Fat 5 g, Fiber 2.2 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 92.4 mg, Sugar 5.6 g
QUICK AND EASY VEGETABLE SOUP
A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.
Provided by Anne Vackrinos
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 11
Steps:
- In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.
Nutrition Facts : Calories 116.2 calories, Carbohydrate 24.3 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 639.5 mg, Sugar 6.4 g
QUICK VEGETABLE SOUP WITH KOHLRABI
Make and share this Quick Vegetable Soup With Kohlrabi recipe from Food.com.
Provided by Laka
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove the kohlrabi leaves and cut them into thin strips. Set aside. Peel the kohlrabi and carrot, cut into small pieces and chop in a blender to the desired fineness.
- Sauté onion and garlic in butter for 2 - 3 minutes until soft.
- Add the chopped kohlrabi and carrot, stir and sauté briefly.
- Add water and crumbled vegetable cube; bring to the boil.
- Stir in chopped kohlrabi leaves. Cook the soup over the low heat for 15 minutes. Remove from the heat and stir in soy sauce.
Nutrition Facts : Calories 67.3, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 313.2, Carbohydrate 9.3, Fiber 3.9, Sugar 3.8, Protein 2.4
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