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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)

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