Quick Vegetable Soup With Kohlrabi Food

CREAMY KOHLRABI SOUP

Creamy Kohlrabi Soup image

This is a simple but hearty dish. It's similar to cream of broccoli soup only much better! My husband loves this soup so much he planted kohlrabi in our garden; it looks like a small green turnip. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter. Serve with your favorite bread.

Provided by TiKiWaHiNe

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 onion, chopped
1 pound kohlrabi, peeled and cut into 1/2-inch dice
2 ½ cups vegetable broth
2 ½ cups milk
1 bay leaf
1 pinch salt and ground black pepper to taste
¼ cup uncooked orzo pasta

Steps:

Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes.
Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes.

Nutrition Facts : Calories 253.2 calories, Carbohydrate 33.3 g, Cholesterol 27.5 mg, Fat 9.6 g, Fiber 3.2 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 416.7 mg, Sugar 15 g

MARKET BASKET SOUP

Market Basket Soup image

I use kohlrabi in this soothing veggie soup. The vegetable has a mellow broccoli-cabbage flavor and can be served raw, but this is my favorite way to eat it. -Kellie Foglio, Salem, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 large kohlrabi bulb, peeled and chopped
4 celery ribs, chopped
2 medium onions, chopped
2 medium carrots, chopped
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon coarsely ground pepper
6 cups vegetable stock or water
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 bay leaves
2 medium tomatoes, chopped
2 tablespoons minced fresh parsley
2 tablespoons minced fresh tarragon or 3/4 teaspoon dried tarragon
2 tablespoons minced fresh thyme or 3/4 teaspoon dried thyme

Steps:

In a stockpot, heat oil over medium-high heat. Stir in kohlrabi, celery, onions and carrots; cook 5 minutes or until onions are softened. Add garlic, salt and pepper; cook and stir 5 minutes., Stir in stock, beans and bay leaves. Bring to a boil over medium-high heat. Reduce heat; simmer, covered, until vegetables are tender, 20-25 minutes. Add remaining ingredients; simmer 5 minutes more. Discard bay leaves.

Nutrition Facts : Calories 110 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 664mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic exchanges

BAVARIAN KOHLRABI SOUP

Bavarian Kohlrabi Soup image

This is an old-world approach to soup. It is an excellent comfort food. My grandmother used to add egg dumplings to the soup, but that is optional.

Provided by Coffey, M

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 55m

Yield 12

Number Of Ingredients 13

Ingredients

3 large kohlrabi bulbs, peeled and grated
1 small head white cabbage, shredded
4 carrots, grated
4 red bell peppers, grated
2 green bell peppers, grated
½ pound French-cut green beans
½ bunch fresh parsley, chopped
4 cups chicken broth, or as needed to cover
1 teaspoon white sugar, or to taste
1 pinch Hungarian paprika, or to taste
salt and ground black pepper to taste
¼ cup sour cream, for topping
1 tablespoon prepared horseradish, or to taste

Steps:

Combine kohlrabi, cabbage, carrots, red bell peppers, green bell peppers, green beans, and parsley in a stockpot. Pour enough chicken broth over the vegetables to cover; bring to a simmer over medium heat and cook until vegetables are tender, about 20 minutes. Season with sugar, paprika, salt, and black pepper. Top with sour cream and horseradish.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 14.9 g, Cholesterol 3.8 mg, Fat 1.5 g, Fiber 6 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 369 mg, Sugar 7.6 g

QUICK AND EASY VEGETABLE SOUP

Quick and Easy Vegetable Soup image

A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.

Provided by Anne Vackrinos

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 6

Number Of Ingredients 11

Ingredients

1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

Steps:

In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

Nutrition Facts : Calories 116.2 calories, Carbohydrate 24.3 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 639.5 mg, Sugar 6.4 g