- 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
Instructions:
- 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
