‘Kohlrabi is the most wonderful vegetable, eaten raw or cooked. The whole vegetable is completely edible although in Malta it is more common to eat the bulb and the delicious leaves are usually discarded. Purple bulbs are more common here.
The best way to store it is to cut the leaves and store them separately to the bulb, placed in the paperbag in the fridge. The leaves need to be eaten within a few days but the bulb can be store in the vegetable cupboard and will last for a couple of weeks.
There is nothing more welcoming than a warm plate of fresh vegetable soup to return to at the end of the day. The addition of a mild curry powder is wonderful with kohlrabi.
You will need:
3 kohlrabi, peeled
200g green puy lentils
3 medium potatoes, peeled and roughly chopped
2 onions, peel and thinly sliced
3 large cloves garlic, chopped
1 stock pot
1 tablespoon tomato purée
2 teaspoons curry
1/4 teaspoon ginger powder or 1/2 teaspoon fresh ginger
A light grating of fresh nutmeg
A drizzle of good olive oil
A pinch of stevia
Salt and pepper to season if desired
Rinse the puy lentils well then leave them to soak overnight.
Cook according to instructions on the packet. Once cooked drain the water and keep aside.
Fry the onions in a drizzle of oil on low medium heat until they become transparent and lightly caramelize. Do not allow them to crisp.
Remove half the onions and keep aside.
Add the curry powder and ginger, stir until it is cooked through. Add 2 of the kohlrabi ( roughly chopped), the rest of the vegetables, the spices, the stock pot and tomato purée. Stir then immerse the vegetables in water. Turn up the heat and bring to boil. Lower heat and simmer for 35 minutes or as long as the vegetables take to cook but do not overcook.
Remove from heat, add a pinch of stevia and allow to cool. Use a hand blender to purée until the soup has a smooth consistency.
When you are ready to serve it, heat through, remove from heat and add half the puy lentils. Stir and serve in individual bowls. Garnish with 2 tablespoons of puy lentils, some caramelized onions and roasted kohlrabi.
And for the roasted kohlrabi to garnish the top:
1 tablespoon lemon juice
1 tablespoon olive oil
1/4 teaspoon dried thyme
salt and pepper to season
Preheat oven to 220 C
Peel the kohlrabi, then cut into small squares. Toss kohlrabi with oil. Lemon juice, thyme, salt and pepper. Place in a hot dish and roast for 25 minutes turning over after 15 minutes.
I hope you enjoy it as much as we have 🙂