According to Wikipedia, "Kohlrabi is an annual vegetable, and is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked. Edible preparations are made with both the stem and the leaves."
At the #FlintFreshMobileMarket we know it as a great conversation starter because many people have never had Kohlrabi...and if they have (often times in stir fry dishes or egg rolls) they thought it was cabbage!
Kohlrabi is an excellent source of Vitamin C, which is just what we need to help us to stay healthy during these cold Michigan winters!
If you are interested in trying Kohlrabi you can pick some up from the #MobileMarket tomorrow at our indoor site located at the Neighborhood Engagement Hub, 3216 Martin L King in Flint from 10am-2pm. We have listed a delicious winter soup recipe that is perfect to try while enjoying the season!!!
KOHLRABI & LEEK SOUP
PREP TIME: 10-15 MINUTES COOK TIME: 30 MINUTES SERVES: 4
¥ 2 Tablespoons olive oil
¥ 1/8 teaspoon crushed red pepper flakes
¥ 1/2 teaspoon dried thyme
¥ 1 cup chopped leeks, white and light green parts only
¥ 1 onion, diced
¥ 1 teaspoon sea salt
¥ 1 large potato, cut into 1/2 inch thick chunks (about 1 cup)
¥ 1 large or two small kohlrabi, greens and stems removed and cut into 1/2 inch thick chunks (about 2 1/2 cups)
¥ 4 cups vegetable broth
¥ 1 bay leaf
¥ 1 can Great Northern Beans
¥ 1/2 cup chopped dried or fresh parley
¥ ¼ cup fresh cilantro for garnish
¥ drizzle of extra virgin olive oil to finish
¥ 1/8 teaspoon crushed red pepper flakes
¥ 1/2 teaspoon dried thyme
¥ 1 cup chopped leeks, white and light green parts only
¥ 1 onion, diced
¥ 1 teaspoon sea salt
¥ 1 large potato, cut into 1/2 inch thick chunks (about 1 cup)
¥ 1 large or two small kohlrabi, greens and stems removed and cut into 1/2 inch thick chunks (about 2 1/2 cups)
¥ 4 cups vegetable broth
¥ 1 bay leaf
¥ 1 can Great Northern Beans
¥ 1/2 cup chopped dried or fresh parley
¥ ¼ cup fresh cilantro for garnish
¥ drizzle of extra virgin olive oil to finish
Preparation
Heat the olive in a large pot over medium heat.
Add the crushed red pepper flakes, thyme, leeks and onion.
Cook, stirring often, until the onions begin to soften and become fragrant. About 5 minutes.
Add the salt, potato, kohlrabi, vegetable broth and bay leaf. Bring to a boil. Reduce heat and simmer for 25 minutes.
Take out the bay leaf and puree the soup in a high speed blender until smooth and creamy. You may need to add the soup in batches and adjust seasonings as needed. Add fresh cilantro as a garnish when you are ready to serve.
Return to the pan and keep on low heat until ready to serve. Enjoy with a rustic bread.
Return to the pan and keep on low heat until ready to serve. Enjoy with a rustic bread.
