In autumn with the first cold returns the desire to eat a nice warm soup. The kohlrabi was a recent discovery of mine, found in my box of zolle. Not knowing how to cook it I went on the safe with the cream of kohlrabi with kale and ginger.
The kohlrabi is a rare vegetable, perhaps the least known of all cabbage. It is located in the mountains especially in Trentino Alto Adige. It is quite endowed with vitamins, such as vitamin C, beta-carotene, in addition to a modest amount of B vitamins. The kohlrabi is excellent also consumed raw, seasoned with a little oil, salt and pepper. I wanted to add some ginger and kale back in the pan, for a crunchy touch to the recipe.
The result was however good, this variety of cabbage is very suitable for soups or velvety because it has a delicate flavor, fresh and particularly aromatic.
- 3-4 kohlrabi
- 1 onion
- vegetable granular broth
- 3 leaves of kale
- 6gr of fresh ginger
- chili pepper
Remove the outer parts of the kohlrabi, peel them, wash them and cut them into pieces.
In a saucepan, soften the chopped onion with some oil and the chilli, then add the kohlrabi into pieces.
Turn and cover with water. Add a teaspoon of vegetable granular broth, and cook until the cabbage is soft. Once ready, blend everything.
In a saucepan fry the leaves of kale and ginger cut into pieces, until they are crispy.