Delicious spring vegetables are roasted to bring out deep flavor, then pureed into a creamy, luscious soup topped with lemon zest and fennel fronds. If you’ve never heard of kohlrabi, it’s a mildly delicious cabbage cousin. Bonus: You can serve the roasted veggies as a side dish and create the soup on day 2 with the leftovers!
This pair of recipes is inspired by my CSA basket. I’ve talked about CSAs before, but if you’re not familiar with the term, it stands for community supported agriculture. You pay a weekly, monthly, or quarterly fee up front, allowing local farmers to get a guaranteed price for upcoming crops. Not only does this help support local small farms, they’re often organic (mine is a group of 23 organic farms), and you’re helping local farmers support their families. It’s a win-win. I pay about $25 a week for a good-sized bag of local, organic produce that would cost me (easily) double that at the farmer’s market.
My CSA is Garden of Eden Organics, and it’s run by a wonderful couple named Paul and Jennifer Trejo. I always enjoy seeing them on the morning of my pickup, and figuring out what I’m going to do with that week’s produce. I had never cooked kohlrabi before, so had to do some research.
You can eat kohrabi raw, make sauerkraut from it, stir fry, or steam it. In all cases you would peel it the same way I’ve described below.
vegan, gluten-free, low-sodium, reduced-sugar diets