Kohlrabi & Kale Soup

from 1 vote Print Recipe Pin Recipe Course Primary Course, Soup Delicacies American, European, Polish, Polish-American Fusion Servings 8

Substances

1 onion, diced
3 bulbs kohlrabi, cubed
2 huge waxy potatoes, cubed cubed
1/4 cup unfastened chopped parsley
3 cloves garlic sliced
2 carrots, sliced into cash
2 cups unfastened torn kale
juice and zest of 1 lemon
1/4 cup chopped dill or extra, go wild
1/4 cup chopped Italian parsley
10 cups rooster or vegetable inventory I used a combo of Higher than Boullion rooster and roasted garlic bases
1/2 teaspoon dried marjoram
1 teaspoon floor mustard
freshly floor black pepper
salt

Directions

In a big stockpot, saute garlic, onions, carrots, potato, and kohlrabi till the basis greens begin to soften.
Add the kale, zest, lemon juice, dill, parsley, inventory, and spices. Stir. Simmer till the basis greens and kale are tender, about 35 minutes. Serve.

Key phrase kale, soup, weeknight meals

I had some impulse kohlrabi within the fridge I purchased just a few weeks in the past that was taking over plenty of house within the fridge. I like kohlrabi have made just a few different dishes with it prior to now however by no means soup however I believed why not? I primarily appear to see recipes that decision for it uncooked but it surely maintains its texture properly cooked and has a candy, gentle taste I believed would work properly. I googled it and located that kohlrabi soup and got here throughout Polish zupa z kalarepy, a quite simple root vegetable soup that used the entire kohlrabi, greens and all. I purchased my kohlrabi on the common grocery store so the greens had been minimize off however I had some getting old kale from our CSA I wished to make use of so I added that in, as a substitute. I additionally added some garlic, lemon, mustard powder and upped the dill and parsley.

My husband gave the looks as if faint however is definitely fairly enthusiastic reward of “generally vegetable soups are actually bland however you actually made a soup with plenty of taste’. I did! I did make a soup with plenty of taste. It was properly price the additional retailer cease for contemporary dill. It makes all of the distinction. I believe the dry mustard did too, there was one thing else there–not warmth however taste–that didn’t scream “mustard powder” however added depth. Cherished it, love the soup, can’t wait to have the leftovers.

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I used to be lately despatched some Cutluxe knives to take a look at and they’re nearly scary sharp! I legit couldn’t minimize by the kohlrabi pores and skin with my on a regular basis knife however I pulled out the 8″ chopping knife and it made fast work of the kohlrabi. I do know recipes all the time say to make use of a peeler and possibly that’s safer(is it?) however I’ve by no means been in a position to peel kohlrabi with one. The pores and skin is thick and it has what I consider as tentacles popping out of the bulb that it’s a must to minimize round. I simply use a pointy knife and plenty of care to get that pores and skin off. Extremely advocate these knives, not being paid for this however I used to be planning to make use of them for an additional submit however they critically have been the one knives I had that might get by this bizarrely powerful and thick-skinned kohlrabi.