Honestly I had never used kohlrabi in soups until I tried this soup one day ! This soup turned out so tasty and so light (it's vegan) that it is now in my "must-try recipes" list! Kohlrabi with leeks bring out a very smooth flavour and the onion tempering adds on to it's taste. This winter when kohlrabi is in a good supply, this soup deserves a try!
Kohlrabi (ganth gobhi) is a round turnip-shaped vegetable which belongs to cauliflower, cabbage, broccoli family and taste more or less like cauliflower stem but it is sweeter. This crispy, sweet, low fat, zero cholesterol vegetable is rich in vitamins, minerals and dietary fiber. It especially contains good amount of vitamin B, vitamin C, anti-oxidants, potassium, manganese iron and phosphorus. It's leaves are also very nutritious...boy do try this vegetable :)!
Because of it's crispy texture, I tried kohlrabi often in salads but now I buy this healthy vegetable for this soup as well. So go ahead and try this soup and cook the natural way!!
1 cup chopped kohlrabi (about one large kohlrabi)
1/2 cup chopped carrot
2 medium tomatoes (chopped)
1 onion (chopped)
3 leeks (chopped)
1 tablespoon oil
1/2 teaspoon honey
1 teaspoon vinegar
5 cup vegetable stock or water
1 )more) onion (finely chopped)
1 teaspoon clarified butter (ghee) or butter
salt and pepper (to taste)
1. Heat oil in a pan and stir fry kohlrabi, carrot, leeks, tomatoes and onion till tender but still crisp (add a little water if needed). Stir for about 5 to 8 minutes. Keep aside to cool a bit. When cooled, blend them all and make a puree
2. Now in a soup pan, add the puree, honey and vinegar. Pour the stock in and season with salt and pepper. Mix and cook till the soup boils.
3. Meanwhile, in another pan, heat ghee and fry onion till golden brown (do not burn, it will taste gross!)
4. Strain the soup and add the onion tempering.