Kohlrabi-Ginger Soup
My first time cooking with kohlrabi and I attempted an original recipe! “Kohl,” for “cabbage,” and “rabi,” for “turnip” (Germanic)–this nutrient dense food contains 140% RDA of vitamin C, 19% RDA fiber, and 14% RDA potassium in a 1 cup serving. Add in the russett potato, carrots, and awesome anti-inflammatory ginger and turmeric, and you have an insanely healthy soup! Even though the ingredients are very simple, it has a unique and complex taste. My husband actually ate the first 5 spoonfuls very slowly, scrutinizing the flavors in his mouth trying to discern the ingredients. He didn’t guess.
Inspired by this recipe.
Kohlrabi-Ginger Soup
A fabulous soup with anti-inflammatory properties!
Author: Super Veggie Mom
Recipe type: Soup
Ingredients
- 2 medium kohlrabi, peeled and chopped
- 4 organic carrots, chopped
- 1 russett potato, peeled and chopped
- 3 tsp chopped ginger
- ¼ tsp turmeric
- 5 cups vegetable broth
- ½ cup raw cashews (not roasted or salted)
- salt and pepper to taste
Instructions
- Combine chopped kohlrabi, carrots, potato, ginger and turmeric in a pot with the broth and cook until the veggies are soft (approx 30 minutes).
- Puree the pot contents in a high-speed blender with the raw cashews until smooth and creamy, then add salt and pepper to taste.
- Serve with a crusty multigrain bread.
Faster than a speeding couch potato! Able to leap the produce aisle in a single bound! Welcome to Super Veggie Mom, which chronicles my efforts to raise a plant-strong, creative, and bright family while pursuing my own writing and fitness interests. 
I need to drop by your place on the days you cook these things! what kind of veggie stock do you use?
You are welcome any time. Since I use so much, I buy vegetable broth base powder and just add it to water. I actually pinned a recipe for homemade vegetable broth base powder that I’m going to try when my store-bought stuff runs out!
Looks yummy Liz. Is this your photo, if so that bread looks awesome too!
Yes, my pic. It’s a baguette from Meijer.
When I was a kid, we just peeled the kohlrabi and ate it… just a smidge of salt. Same with potatoes.
I can’t believe I’ve never had it till now. Good stuff. 🙂