Recipe: Kohlrabi potato soup

Kohlrabi, also called a German turnip, has a similar taste and texture as a cabbage or broccoli stem. When you add it to potato soup it helps to create a healthier version of a family favorite.

Serves 6-8

Ingredients

• 1 tablespoon olive oil
• 1 medium sweet onion, chopped
• 1-2 cloves of garlic, pressed/minced
• 1 kohlrabi bulb, leaves and skin removed, dice into ½ inch cubes or smaller
• ½-1 pounds Yukon gold (or russet potato) diced into ½ inch cubes or smaller
• 4 cups low-sodium broth (chicken or vegetable)
• 1 2/3 cup milk (or unsweetened milk alternative-soy, almond, cashew, etc.)
• ½ teaspoon dried thyme
• ¼ teaspoon pepper
• ¼ teaspoon salt

Optional garnishes:

• 1 ½ cup fresh mushrooms, trimmed and cut into bite-sized pieces and lightly sautéed
• ½ -1 cup lentils, rinsed. Add at the same time as the broth
• 3 medium carrots, peeled and diced. Add at the same time as kohlrabi and potatoes.
• 1/8 teaspoon red pepper flakes
• Shredded cheese, plain non-fat Greek yogurt/sour cream
• Chopped chives
• Fresh bread

Directions

Heat oil in a skillet over medium heat, sauté onions until tender and translucent. Add garlic and cook until fragrant. Set aside.

In a large pot add kohlrabi, potatoes and broth. Turn heat to medium-high and cover. Simmer for about 20-25 minutes, until vegetables are fork-tender.

Turn heat to low and add in cooked onion, garlic mixture, milk, thyme, pepper, salt, and red pepper flakes. Mix well. Serve in bowls.

Nutrition Facts (per serving): 

100 calories, 3g fat (0g trans fat, 0g saturated fat), 19g carbohydrates, 240mg sodium, 3g protein, 6g sugar (no added sugar)

Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.