This vegetable deserves all the attention it’s about to get right now.
The vegetable is so beautiful it’s intimidating. Seriously I had heard how great this veggie was and I had seen it at the co-op, but was always too intimidated by it to actually pick it up and put it in my shopping cart. And I’m actually pretty open minded to trying new vegetables. But like, what was I supposed to do with this thing? I never had the pleasure of meeting this fine vegetable until it forced itself into our life in our CSA share last week.
The name of this beautiful plant is kohlrabi. You may find it as this purple color or a pale yellow-greenish color. It is a great source of vitamin C and is a fairly good source of potassium, vitamin B6, folate, thiamin, and manganese. There are actually a lot of different ways you can prepare this veggie. It can be roasted, sautéed, steamed, or eaten raw! I took a bite (more like a few bites) when it was raw. It kind of reminded me a little bit of a radish or a salad turnip. You can also eat the greens so don’t throw them out! Use them in salad or you can also sauté them. I’ll probably end up throwing these greens into my breakfast sautéed veggie mixture tomorrow. Super tasty!
I really like “creamy” soups. They don’t have to have milk in them to be creamy. There are so many good veggies out there to mix and match for soups and so many ways to prepare them! I experimented and went with roasting the veggies today.
I grabbed some oregano fresh from my porch! I’m honestly just happy that I didn’t somehow kill this plant so here’s a proud picture of it’s existence. I’m not exactly known for having a green thumb. Fun fact: the word “oregano” comes from the Greek “joy of the mountains”. Along with being very healthy to eat, you can also use oregano oil on your skin as it is a natural antiseptic. It also stimulates blood flow and can ease menstrual pain.
I picked red lentils for their color today. Feel free to use any color you like! Lentils are a great source of vegetarian protein. They are also a GREAT source of folate, copper, manganese, phosphorus, and iron. Because of the folate and magnesium, they are particularly good for heart health.
Since we roasted the veggies the soup has a nice roasted and toasted flavor. This would be good on the side or as the main dish. It’s very filling as the lentils and veggies are so high in fiber!
Today it rained and I made soup. What a perfect combination for a day off.
- 2 medium sized kohlrabi peeled and roughly cubed into approximately 1.5-2 inch cubes
- 1 red pepper roughly chopped
- 2 carrots roughly chopped
- 1 yellow onion quartered
- 1 bulb garlic
- 1 T oregano
- 1 tsp thyme
- 2 T sunflower oil (or other oil of your choice)
- 2.5 cups red lentils, rinsed
- 9-10 cups vegetable or chicken broth, plus more depending on the thickness you desire
- Preheat oven to 400 degrees F. Place chopped vegetables on a baking sheet or glass baking dish. Drizzle with oil and sprinkle with oregano and thyme. Toss veggies to coat them with the oil.
- Cut about 1/4 inch off the top of the garlic bulb. Wrap garlic bulb in aluminum foil and place on the baking dish with other veggies.
- Place baking dish with veggies in the oven and roast for about 30 minutes. Take the baking dish out of the oven and toss the veggies again. Place back in the oven for another 30 minutes.
- Add lentils, oregano, thyme, and vegetable or chicken broth to a pot. Bring to a boil, then reduce heat to a low simmer. Simmer for about 20-25 minutes.
- Remove baking dish from the oven. Add veggies to the pot with the lentils and broth. When the garlic is cool enough, remove from aluminum foil and squeeze the delicious roasted garlic into your pot. Simmer all the ingredients together for about another 10 minutes.
- Take off heat. When not too hot transfer your cooked ingredients to a food processor and puree until creamy and smooth. If you need more broth, add it in now to get the consistency you desire. I like my soup pretty thick, so about 9 cups of vegetable broth was enough for me.
- Serve and enjoy!