Edit ModuleShow Tags
Published:

Kohlrabi and Potato Soup



 

Tawnie Kroll, RDNThis featured post is by Tawnie Kroll, RDN. Follow her on Twitter @krolls_korner.

When was the last time you cooked with kohlrabi or parsnips? 

Kohlrabi is a funny-looking vegetable, and can be a little intimidating at first glance. But it is also rich in vitamin C and phytochemicals, so it is yet another one of those health-promoting veggies. I also discovered that kohlrabi can be eaten diced up in salads, roasted like fries or even used in a risotto. Versatile veggies are always a win-win in my book! 

Parsnips are another root veggie that I don’t find myself consuming very often. They are high in fiber and another great source of vitamin C, so this soup is perfect for this time of year when flu season is ramping up. What I really enjoy about this recipe is that I don’t feel weighed down or overly stuffed after I eat it, but I am completely satisfied. If made with vegetable broth, this is a great vegetarian or vegan option. 

Cooking with kohlrabi was a first for me, and I am super excited with how this recipe turned out! I hope you enjoy – it only took me about an hour to make.


Kohlrabi and Potato Soup 

Serves 6-8

Ingredients 

  • 1 tablespoon olive oil 
  • 1 sliced medium white onion 
  • 6 to 7 chopped garlic cloves 
  • 4 small kohlrabi bulbs 
  • 1 large parsnip 
  • 3 medium-sized Yukon gold potatoes 
  • 1½ cups low-sodium chicken broth 
  • Salt and pepper to taste 
  • ¼ teaspoon garlic powder 
  • ¼ teaspoon onion powder 
  • Optional: Dried oregano for garnish 

Instructions 

  1. Preheat oven to 375°F. In a large cast-iron skillet, combine olive oil and onions and roast them in the oven for 15 minutes. Stir in garlic and return to oven, checking again after 10 minutes. Roast until onions are golden brown. 
  2. Meanwhile, peel kohlrabi, parsnip and potatoes. Cut each into half-inch chunks and add to a large pot with a generous pinch of salt. Cover the vegetables with water and bring them to a high boil. Boil until the potatoes are tender enough for a fork to pierce through easily, about 10 minutes. 
  3. Drain the vegetables and put into a blender with the roasted onions and garlic. Blend until vegetables are completely pureed. 
  4. Add broth to the blender until well mixed. 
  5. Add garlic powder, onion powder and salt and pepper to taste. Reheat over medium heat if necessary. Top with dried oregano if desired.

 

​Tawnie Kroll, RDN, is a Clovis, Calif.-based registered dietitian nutritionist. She has a passion for media, public speaking and freelance writing with an emphasis on nutrition and wellness. Read her blog, Kroll's Korner, and connect with her on TwitterInstagramPinterest and Facebook.
 

(Photos: ​Tawnie Kroll, RDN)

Edit Module

More Stone Soup

Is Dark Chocolate the "Health Food" It's Made Out to Be?

Is Dark Chocolate the "Health Food" It's Made Out to Be?

While many people feel bad about indulging in tasty treats, chocolate lately has been elevated as a food that is not only appealing to the palate, but also the body. But why?
Anatomy of a Recipe

Anatomy of a Recipe

For those of you who have trouble communicating how your dish gets so spectacular, here are a few guidelines on how to write a recipe.
10 Tips to Stay Hydrated This Summer

10 Tips to Stay Hydrated This Summer

Some of are experiencing the dog days already. Still others of us are waiting for summer to come. Either way, make sure you are staying hydrated.
Celebrating National Pickle Month

Celebrating National Pickle Month

More than 5 million pounds of pickles are now consumed annually in the U.S. That’s about 9 pounds per person!
Edit Module
Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit ModuleShow TagsEdit ModuleShow Tags


Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

Learn about our guest blogs!

Comments Policy

Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.

Archives

Edit Module

Get Stone Soup in Your RSS

Use your RSS reader's instructions to add Stone Soup to your list:

Atom Feed Subscribe to the Stone Soup Feed »

Get Our Blogs in Your Email

Stone Soup
Student Scoop