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Kohlrabi and Potato Soup

Kohlrabi and Potato Soup 4.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Nov 13, 2013

Kohlrabi, a member of the brassica family, tastes a little like cabbage, a little like celery, a little like potato. It’s frequently cut into sticks and eaten raw, but it’s also perfect for soup.

If you buy the kohlrabi with its greens attached, save them and cook them for another meal (or side dish) the way you would collard greens.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 8 cups

Ingredients
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 1/2 pounds kohlrabi (1 large to 2 small bulbs), peeled and diced
  • 1 large potato (about 12 ounces), peeled and diced
  • 4 cups homemade or store-bought, no-salt-added vegetable broth (see related recipe online)
  • 1 small Asian pear, peeled, cored and finely chopped
  • 1/2 cup pecan halves, toasted and chopped (see NOTE)
  • 2 tablespoons finely chopped flat-leaf parsley leaves

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Directions

Pour the 3 tablespoons of oil into a medium soup pot over medium heat. Add the onion and garlic, stirring to coat; cover and cook until tender and lightly browned, about 5 minutes.

Add the kohlrabi, potato and broth. Increase the heat to medium-high to bring to a boil, then reduce the heat to medium-low so the soup is barely bubbling around the edges. Cover and cook until the kohlrabi and potato are very tender, 15 to 20 minutes.

Use an immersion (stick) blender to puree the soup until smooth. (Or transfer it to a blender or food processor and puree it in batches, then return it to the pot to keep warm.)

Divide the soup among individual bowls. Top each portion with pear, pecans, parsley and a drizzle of the oil. Serve hot.

NOTE: Toast the pecans in a small, dry skillet over medium-low heat for several minutes, until the nuts are fragrant and lightly browned. Cool completely before chopping.


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Recipe Source

From Food editor Joe Yonan, author of "Eat Your Vegetables: Bold Recipes for the Single Cook" (Ten Speed Press, 2013).

Tested by Joe Yonan.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (4)

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Nutritional Facts

Calories per serving: 350


% Daily Values*

Total Fat: 20g 31%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 95mg 4%

Total Carbohydrates: 44g 15%

Dietary Fiber: 15g 60%

Sugar: 17g

Protein: 8g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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