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I was able to source organic kohlrabi at the Farmer’s Market this weekend and thought I would make earthy kohlrabi soup!
Have you seen kohlrabi in the market? It is a root vegetable that looks like a cross between a martian and a turnip.
Kohlrabi, also known as German turnip or turnip cabbage, is a member of the brassica family, along with all the other cruciferous vegetables; cabbage, kale, Brussel sprouts, etc. It is most popular in European and Asian cuisine.
Kohlrabi may be eaten raw or cooked. It is crunchy, crisp and juicy – some say that it tastes like a peeled broccoli stem or even an apple.
It is easy to peel the tough outer layers with a knife – be sure to cut these layers away, as they are indigestible.
Note: If you are on the beginning stages of your healing journey, I suggest you eat this vegetable well cooked.
Note: According to the SCD legal/illegal list, kohlrabi is illegal, but there is a grey area around this vegetable which you can read about here. As with many root vegetables, you may have problems digesting them in the beginning stages of healing diets. However, some people may have difficulty even in later stages.
The takeaway here is to introduce it carefully and mindfully. Putting it, well cooked, in homemade broth is the best way to introduce this root vegetable.
Kohlrabi is a good source of thiamin, folate, magnesium and phosphorus and a very good source of dietary fiber, vitamin C, B6, potassium, copper and manganese.
There is also a very good omega 3 to 6 ratio.
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