Have you seen kohlrabi in the market? It is a root vegetable that looks like a cross between a martian and a turnip. I was able to source organic kohlrabi at the Farmer’s Market this weekend and thought I would put it in soup!
Kohlrabi, also known as German turnip or turnip cabbage, is a member of the brassica family, along with all the other crucifous 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.
Nutrition Data for Kohlrabi
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.
- 1 medium kohlrabi stem peeled and cubed into 1/4" pieces
- 1 large onion chopped
- Handful of mushrooms cleaned and sliced
- 3 cups of soups greens – baby kale, spinach and/or chard, cleaned and sliced into strips
- 1 1/2 quarts chicken stock (how to make)
- 1 tsp sea salt
- Pepper to taste
- In a large fry pan saute the kohlrabi and onion until soft, about 6 - 7 minutes
- Add the mushrooms and saute until soft, about 4 minutes
- In a separate 3 - 4 quart pot heat up your stock until simmering
- Add the vegetables as they are ready and simmer in the stock for 10 minutes
- Add the soup greens and simmer until they are dark green, about 8 minutes
- Remove from heat and serve or cool and store in refrigerator or freezer