Last week I got the largest kohlrabi bulb ever in my CSA from Lancaster Farm Fresh. It weighed over 4 lbs! I had kohlrabi before as a mock chip but never have I had the chance to cook with one. It was chilly last week and we were going to be away for the weekend so I wanted to make a soup for dinner with leftovers for my father and youngest to eat while we were away on a college tour. The soup is creamy and perfect for seasonal eating.
Kohlrabi is foreign to many so let me give you a little background. Known as German turnip or turnip cabbage, kohlrabi is a tasty and versatile cabbage variety (crucifer) which is often listed under ‘root vegetables’. It can be eaten cooked or raw much like cabbage. It includes more vitamin C than fresh oranges. Vitamin C helps keep your immune system strong. Helps with losing weight as it is a low calorie veggie. It’s perfect for snacking on too! It’s also high in potassium which helps reduce blood pressure. It has a very mild flavor and works perfect when blending in soup or eating raw.
Wanted to share a pic so you have a visual when you go to the grocery store or farmer’s market. The outer skin is thick and needs to be removed before eating or preparing for a recipe.
— Knead to Cook