Kohlrabi Veggie Soup. Vegan. GF.

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.

Ingredients:

Olive oil
2 cups of chopped kohlrabi, peeled and chopped
4 large carrots, peeled and chopped
2 medium russet potatoes, peeled and chopped
1/2 of a yellow onion, chopped
5 cups of vegetable broth
1/2 teaspoon of ground turmeric
1/2 teaspoon of ground cumin
Salt and pepper

Directions:

Into a large Dutch oven – add a drizzle of olive oil. Once hot, add your kohlrabi, carrots, onions and potatoes.  Cook for about 10 minutes until they start to cook and caramelize.  After that add your broth and bring that to a boil.  Once boiling, reduce the heat and add your spices.  Give it a good stir and let simmer for an hour or so.  Prior to serving, puree the soup in a high power blender or by using a hand immersion blender.  Taste and adjust seasonings.  Serve topped with pumpkin seeds.

Last week I finished out the week with 55 miles.  Training continues as my final race of the year is approaching.  This week so far looks like this…

Sunday: 14.4 outdoor miles – 6 with my husband and the remaining solo
Monday: 5 treadmill miles plus weightlifting/core
Tuesday: 7 outdoor miles – perfect negative split run I think I’ve ever had.
Wednesday:  Planned rest day.

While on my run this morning I was plotting and planning my long run this week.  Does anyone else do this? Thinking about the start time and where I’m running. Despite having my normal route this run is my longest and I need to add to it.  When I got home I texted my good friend and asked her if she would run with me towards the end.  She agreed!  I’m so happy!  So an early start to get the majority in solo and then plotting to meet her for the last 4 or so.  I went from being okay solo running to I can’t wait to hang out with her and chat.  I do normally like to run alone because after all if you can stick it out alone you can run a race and rely on your own motivation to get you to the finish line but having a friend to chat with for a few miles makes me happy.

Hope November is great so far 🙂

 

— Knead to Cook