Spring has Sprung with Cauliflower and Parmesan Kohlrabi Soup


kohlrabi

Spring is here, at least for us non-east coasters, and that means the farmer’s markets are starting to ramp up their selections.  I was cruising the Pacific Beach farmer’s market yesterday and happened upon some great looking kohlrabi.  For those of you who don’t know about kohlrabi, do yourselves a favor and find out.  Kohlrabi is one of those super foods that’s ridiculously high in vital nutrients and anti-oxidants and matches that with a mellow, slightly sweet flavor unlike anything else.  In my opinion, it’s one of the most underrated vegetables around.

So as I was thinking ahead to dinner, I suppose it didn’t hurt that a recent CNN article correlating servings of produce a day and life expectancy was still floating around my brain as I was strolling past the market.  I picked up a few things and eventually made it back home.

This soup is a perfect spring or summer meal; light, flavorful, and maybe best of all, easily made.  I’ll break this down for you in about 5 easy steps..

  • 3 cups cauliflower
  • 1 large bulb kohlrabi (feel free to substitute artichoke hearts if you can’t get kohlrabi)
  • 2-3 cups vegetable stock
  • 2 cloves garlic
  • Salt/pepper to taste
  • Dash of cayenne
  • 1/4 cup Parmesan cheese
  • 1/4 cup chopped fresh basil/oregano/thyme/whatever herbs you have available
  • Shredded chicken or sausage (optional)
  1. Steam cauliflower until soft.
  2. Peel outer skin of kohlrabi, cut into chunks.  Salt and place on baking sheet in 450 degree oven.  Cook until kohlrabi begins to carmelize and soften, about 20 minutes.  Stir occasionally.
  3. Puree steamed cauliflower in a blender along with 2 cups of vegetable stock.  Add more or less stock until desired consistency is reached.  Add garlic, salt, pepper, herbs, Parmesan, and a dash of cayenne.
  4. Sprinkle Parmesan over kohlrabi and continue cooking another 2-3 minutes.  Remove from oven and toss half of the kolhrabi into the blender with the cauliflower mix.  Puree once more.
  5. Divide soup into bowls, top with kolhrabi chunks and/or for you meat eaters, a little shredded chicken or ground sausage.

Simple. Easy. Incredibly tasty.  These are the best kind of recipes, and the ones you’ll find yourself going back to time and time again.  And think, with a bowl or two of this, you just knocked out about 5 servings of produce for the day…keeping your health and waistline equally happy.

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Bonus: For a little extra spring time goodness, pair this with a grapefruit and arugula salad (pictured).  Simply chop grapefruit, combine with arugula, and drizzle with balsamic and olive oil.

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