Yes Kohlrabi soup! … a simple and tasty soup! I am vacationing at my parents’ house and rediscovering this interesting vegetable. My mom apparently used to make it when we were kids but looks like it didn’t get my attention back then. I do throw it into soups in the summer but have never thought of using it as a main ingredient. What an amazing soup with an interesting flavor. Honestly, when I heard she made kohlrabi soup, I can’t belive but I actually told her that the kids will not eat it. Well to my biggest surprise, my kids loved it and asked for seconds! So I think I can add, it is a kid friendly soup as well.
Kohlrabi (Brassica oleracea) is in the Brassica family as its Latin name also suggests and is related to cabbages, broccoli etc. Yes, they do look different but they are in the same family. Kohlrabi is popular in the Northern European countries. The word has a German origin and the Germans have brought it over to the US back in the 1800’s. It is a cross between wild cabbages (kohl) and turnips (rabi). There are several varieties and can be purplish and white greenish in color. I personally like the purple one for its beautiful vibrant color but there is no difference in flavor. They tend to be ready late spring and early summer. If they are left on the vine too long, they get too big and woody. Try to pick them on time to avoid this as it can effect the flavor and also buy the smaller or medium sized ones avoiding the larger ones. The meaty part above the ground is used in general but the leaves are edible, too. In fact, the leaves have even more vitamins and minerals than the meaty part. Kohlrabi has a distinct earthy, nutty flavor and is mildly sweet and pairs well with the sweet carrots.
- oil (I used sunflower seed)
- 1/2 cup of water
- 2 medium sized kohlrabi or 4 smaller ones, shaved with a cheese grader
- 1 medium sized carrot cut into long or circular pieces
- 1 tsp curry powder or 1 tsp carraway seed and 1 tsp marjoram
- 1/2 tsp Hungarian sweet paprika
- chicken or vegetable stock
- 1/4 cup of millet or rice
- croutons or twice baked bread pieces
- parsley or lovage
- salt to taste
- Make the stock
- Peel the kohlrabi and shave it on a grader, – this is my mom’s secret. She claims that the shaved pieces make this soup pleasant instead of cutting them into chunks. You can keep the leaves from the top and put them in the soup as well.
- Peel the carrots and cut them into small pieces.
- Satué the kohlrabi in a little oil for 5-10 minutes. Add the curry and the paprika in for about 20 seconds, stir and add a little cold water, stir. If you don’t use curry, you can add caraway seeds and marjoram here.
- Add the carrots and the millet and cover well with the stock. Bring to a boil and cook on low heat for 20 minutes. The millet needs 20 minutes to cook.
- Serve hot with the croutons, parsley and hot pepper.