Stanley's Kohlrabi Soup


  • 2 good sized kohlrabis, peeled and sliced thinly
  • Kohlrabi leaves, coarsely chopped
  • 4 cups chicken or vegetable broth
  • Small bunch of parsley
  • Pat of butter
  • 1 onion, diced
  • 1 small carrot, sliced or diced
  • 1 cup cooked rice of any kind (leftovers are fine)
  • 2 tablespoons of olive oil
  • 1 clove of garlic (pressed into the olive oil)
  • 1 tablespoon of lemon juice
  • Big pinch of marjoram or oregano
  • Salt to taste
  • In your soup pot, melt the butter and saute the onion until soft
  • Add the broth and bring to a boil
  • Add the carrot, parsley, and kohlrabi leaves and cook for 10 minutes
  • Lower the heat
  • Add the Kohlrabi and simmer on low heat for 15 minutes
  • Add the cooked rice and simmer until warm
  • Swirl the lemon juice and marjoram or oregano into the oil with garlic
  • Stir a little and warm, but don't bring it back to a boil
  • Taste for salt and serve
Recipe courtesy of Stanley Chepitas of Uncle Henry's Garden

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