Updated potato soup dish.
Have you ever had kohlrabi? It’s a sweet but slightly peppery vegetable, similar to a turnip, that is part of the cabbage family. The root vegetable pairs well with another root vegetable – you guessed it – the potato. Give this recipe a try for dinner tonight.
- 1 tablespoon olive oil
- 1 medium sweet onion, chopped
- 1-2 cloves of garlic, pressed/minced
- 1 pound kohlrabi bulb, leaves and skin removed, diced into ½ inch cubes or smaller*
- ½ - 1-pound red 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.)
- 1-2 bay leaf
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 1/8 teaspoon red pepper flakes, optional
- *You may substitute a turnip if kohlrabi is unavailable.
- 1 ½ cups fresh or canned mushrooms, trimmed and cut into bite size pieces
- ¼ - ½ cup lentils, rinsed
- Carrots, peeled and sliced/diced
- Shredded cheese
- Plain non-fat Greek yogurt or sour cream
- Chopped chives, fresh parsley or preferred herb
In a large pot, heat oil over medium heat, sauté onion until tender and translucent. Add garlic and cook until fragrant. Add kohlrabi, potatoes, broth, milk, bay leave, thyme, salt, pepper and optional red pepper flakes. If using anything from the optional ingredients list, add them now.
Turn heat to medium-high and cover. Simmer for about 15-20 minutes, or until vegetables are fork tender.
Mix well. Remove bay leaf and serve in bowls and add optional toppings.
Optional: Puree soup until smooth.
Serve with toasted sourdough bread, crackers, etc.
Nutrition Facts (per serving and without toppings):
100 calories, 3g fat (0g saturated fat), 240mg sodium, 19g carbohydrates, 3g protein, 6g sugar
Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.