When I first saw a kohlrabi in my veg box, I wondered what this little purple alien vegetable was, I thought possible the lovechild of a martian and a turnip! Fear not though, kohlrabi its delicious, it’s part of the cabbage family and can be eaten raw or cooked. Full of nutrients and minerals like potassium, copper, magnesium, iron and calcium as well as vitamins A, B complex, C and K and antioxidants, the little purple alien vegetable is not only tasty, it’s really good for you.
I love making soups, it’s one of the best ways of getting your nutrients in and also for using items up in your fridge, I get a weekly veg box delivery so sometimes if I end up with too much of something and I’m due another delivery soon, I whip up a delicious soup to make space in my vegetable cooler.
1/2 a kohlrabi, peeled and cubed
1/2 a savoy cabbage, sliced
1 onion, chopped
1 clove of garlic, chopped
1 large potato, peeled and cubed
1 tbsp of vegan butter
3 cups of dairy free milk (I used oat)
1 tbsp of dried parsley (alternatively use a couple of springs of fresh parsley, chopped)
1 tsp of vegetable bouillon
Fry the onion and garlic in a drizzle of olive oil for about 5 minutes until they start to cook.
Add the kohlrabi, potato, cabbage and dairy free milk.
Top up with water until the liquid just covers the contents of the pan.
Bring to the boil.
Melt in the butter, add the bouillon, parsley and salt and pepper to taste.
Turn heat down and simmer with the lid on for around 40 minutes.
Remove from heat and let cool before blending.
Reheat to Serve