What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 kohlrabi recipes soup that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Kohlrabi Recipes Soup
Market Basket Soup
Caramelized Kohlrabi Soup
Cream of Kohlrabi Soup
Coconut Kohlrabi Lemon Soup
Creamy Kohlrabi Soup with Potatoes (German Recipe)
Polish Kohlrabi Soup (Zupa z Kalarepy)
Karalabe Leves: Hungarian Creamy Kohlrabi Soup
Kohlrabi Soup with Kohlrabi Greens
Kohlrabi and Lentil Soup
Kohlrabi, Potato & Leek Soup
How do you cut kohlrabi for soup?
How to Cut and Cook Kohlrabi
- If the leaves are still attached, remove and reserve for other recipes (you can cook them as you would kale).
- Cut a thin slice off the bottom so the bulb sits flat.
- Use a veggie peeler to remove the tough outer skin.
- Slice into quarters lengthwise, then cut out the core from each piece.
What does kohlrabi taste like when cooked?
What does kohlrabi taste like? If you eat it raw, kohlrabi will have a taste similar to cauliflower or broccoli. Cooking or roasting kohlrabi unlocks its sweetness, roasted kohlrabi has a sweeter flavor which is similar to parsnips or apple sauce. Kohlrabi has a slightly spicy note which is quite similar to radishes.
Can you eat the greens off of a kohlrabi?
Although the bulb of the plant is the most frequently prepared and eaten portion, the leaves are also entirely edible. Chiffonade them finely and toss them in a vinaigrette, or give them a rough chop and either steam or sauté them, as you would collard greens or kale.
What do you do with kohlrabi?
Kohlrabi is incredibly versatile. Cut or slice as desired, steam, and most anything goes. Add steamed kohlrabi to dishes, like stir fries, pasta, soups, and stews. It’s also fun to mash them with cauliflower or potatoes.
Does kohlrabi need to be peeled?
Whether you’re cooking kohlrabi or serving it raw, you will need to completely peel and discard the thick, tough outer layer (you may need a sharp knife for this; the skin is quite tough and indigestible). Cut the kohlrabi. To enjoy the crunch of raw kohlrabi, you’ll want to cut it into delicate pieces.
What is kohlrabi called in English?
Kohlrabi, also known as German turnip, is a cruciferous vegetable. Despite its secondary name, kohlrabi is not a root vegetable and does not belong to the turnip family. Instead, it belongs to the Brassica genus of plants and is related to cabbage, broccoli, and cauliflower ( 1 ).
Does kohlrabi give you gas?
When eaten raw or in large quantities, cruciferous vegetables like kale, collards, Brussels sprouts, kohlrabi, and broccoli, can in fact cause gas, bloating and diarrhea.
How do you prepare and eat kohlrabi?
All parts of the kohlrabi can be eaten, both raw and cooked. It is delicious steamed, sautéed, roasted, stuffed, creamed, in soup or stew, and eaten raw. Smaller kohlrabi tends to taste sweeter; the vegetable develops a sharper, more radish-like flavor as it matures.
Can you eat too much kohlrabi?
Kohlrabi is a healthy ingredient, and it’s low in calories. Eating too much of any cruciferous vegetable can cause gas that can make you uncomfortable.
What can you do with kohlrabi leaves?
Although the plant is generally grown for the thick bulb, you can also take the smaller leaves that form when the plant is young. These are used much like spinach or collard greens. Kohlrabi greens are thick and taste best when cooked or steamed, but they are also eaten chopped in salads.
Can you prune kohlrabi?
Harvest kohlrabi stems when they are still young and tender, usually about 2 1/2 to 4 inches in diameter. Harvest by cutting them from the base of the plant. You can trim the leaves from the stem and save them to cook separately. Kohlrabi keeps for 2 to 3 weeks in the fridge.
Can you eat the stems of kohlrabi?
All parts of the kohlrabi are edible, though most people just stick to the bulbous bottom. The leaves and stems are best sautéed or added to a stir-fry. The bulb can be eaten raw, which maintains its super-crisp texture and mild bite, or it can be roasted, sautéed, steamed, or boiled and mashed like a potato.