Kohlrabi soup

Or Chou-rave, in French. Nice vegetable in the cabbage family. My CSA bags had a few of them and the garlic scapes, so I turned the lot into soup. They have a dense firm interior, with a texture that is similar to a green apple, not the leaves you’d expect from a cabbage.

The Korean pepper adds a bit of spiciness at the back of the throat. Feel free to adjust and add more to your personal preference.

2 kohlrabi, chopped
1 leek, chopped
3-4 carrots, grated
4-5 garlic scapes, finely chopped
3/4 tea spoon Korean pepper
1/4 tea spoon fresh grated ginger
1 pinch dried savory leaves
2 table spoon butter
2 box chicken stock
Salt and pepper



1. Put the butter and all the vegetables in a large soup pot.

2. Cook on medium-low heat for 15-20 minutes, until the carrots have lost at least half of their volume.

3. Add the chicken stock and bring to a boil.
Reduce to a simmer and add the ginger, Korean pepper and savory. Simmer for 1 hour or until the kohlrabi is tender.

4. Add salt and black pepper to taste before serving.



2 responses to “Kohlrabi soup

  1. Still haven’t tried kohlrabi yet … that soup looks like a good start!

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