KOHLRABI, LETTUCE AND PEA SOUP

KOHLRABI, LETTUCE AND PEA SOUP

Kohlrabi is still rather unknown in the UK. You are lucky to find it at farmers markets or through an organic box scheme. When kohlrabi was discussed on Riverford facebook page many of the comments were full of confusion about this wonderful vegetable.

In the Czech Republic, we have grown up eating kohlrabi, but we don’t really know what to do with a turnip or swede... My preference has always been to eat kohlrabi raw, in salads or just thinly sliced on top of a good piece of bread. When I manage to get one here in the UK (and I get excited when I do), I just peel it, cut it up and enjoy it’s sweet flavour unadulterated. What does it taste like? Similar to a young turnip, but much better, sweeter, crunchier. You could also compare it to the juicy core inside of a broccoli or cauliflower stalk. Yum.

The Czechs also use kohlrabi in broth based soups. Unfortunately as a child I never enjoyed pieces of boiled kohlrabi in my soup. Bad memories aside I thought to reinvent the soup idea and really enjoyed the results. The kohlrabi complements the flavours of tender sweet lettuce and green peas. I think this is a perfect light soup for spring (or summer).

To enjoy the best flavour of raw kohlrabi choose smaller younger ones, about the size of a medium apple. The older and bigger they get (especially towards the end of season, they tend develop rather tough woody texture). My kohlrabi was on the large side (the downside of box scheme - you get what you get), but surprisingly sweet and without any tough woody bits.

As far as nutrition goes, kohlrabi contains great amounts of fibre and Vitamin C, it is also a fantastic source of potassium. Other minerals in Kohlrabi include copper, calcium and phosphorus. As all members of brassica family the sweet crunchy vegetable contains cancer fighting phytochemicals. Give kohlrabi a go!


kohlrabi

KOHLRABI, LETTUCE AND PEA SOUP

ingredients
1 large kohlrabi (mine was 760g - 1 3/4 pound), peeled and diced into 1 inch chunks
1 litre of light vegetable stock
half of a large head of tender sweet lettuce
250ml (1 cup) of peas (I use frozen)
extra peas to add texture (if using frozen just defrost, if fresh cook in a separate pan till tender)

method
  1. In a medium saucepan bring the stock to a boil, add the kohlrabi pieces and cook about 15min till tender.
  2. Wash the lettuce and tear or cut into smaller pieces.
  3. If using a good blender pour the stock with the kohlrabi into the blender, add lettuce and 1 cup of peas, season and process till smooth.
  4. If using a stick blender, add the peas and lettuce into the stock let heat up but don’t boil and blend with your stick blender.
  5. Add the extra peas (about 2 Tbs per portion) and serve. ( I have defrosted the peas by pouring just boiled water over them)

kohlrabisoup

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