Herbed Kohlrabi Soup
Kohlrabi is a vegetable in the cabbage and turnip family. Both the bulbs and leafy greens of the kohlrabi can be eaten raw. The tough outer skin of the bulb can be peeled away to reveal the sweet, delicate, and crunchy texture.
INGREDIENTS | SERVES 6
- 2 kohlrabi bulbs
- ¼ cup kohlrabi greens
- 1 cup Almond Milk
- 3 cups water
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ cup scallions, minced
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 2 tablespoons fresh tarragon or 1 teaspoon dried tarragon
- ½ teaspoon nutmeg
- ¼ cup grated beets for garnish
Peel the outer skins of the kohlrabi bulbs with a paring knife. Grate ½ cup of the kohlrabi bulbs and set aside for garnish.
Blend all ingredients together except the grated kohlrabi and beets.
Pour into soup bowls and garnish with the grated kohlrabi and beets.
PER SERVING:
Calories: 104 | Fat: 8 g | Protein: 3 g | Sodium: 411 mg | Fiber: 3 g
Kohlrabi
The kohlrabi bulb can be eaten whole like an apple, or it can be processed into a recipe. This vegetable is a great source of complex carbohydrates and dietary fiber, thiamin, vitamin C, folate, magnesium, and potassium.
