Kohlrabi puree soup with cream. Useful properties of kohlrabi

Kohlrabi has a large amount of nutrients, in particular, it contains a lot of vitamin C, and also vitamins such as B2, B, PP and A. There are a lot of mineral salts, potassium, calcium, magnesium, phosphorus, iron and cobalt in this vegetable. This cabbage contains a lot of enzymes, vegetable proteins and carbohydrates.

This composition helps this vegetable to have beneficial properties against numerous infectious diseases. If you regularly eat kohlrabi, then you can easily normalize the metabolism in your body, which is why it is advised to include it in your diet not only for those who want to lose weight, but also for those who want to consolidate the results of losing weight for a long time.

Thanks to the rich content of vitamin B in kohlrabi, the functioning of the nervous system improves, and to improve kidney function and get rid of disorders in the kidneys, gallbladder and liver, kohlrabi helps to remove excess fluid from the body. As a result of numerous studies, scientists have proven that kohlrabi is necessary in those cases in order to prevent colon and rectal cancer. And sulfur-containing substances that are part of this cabbage will help you prevent the occurrence of these diseases.

In ancient times, thanks to a decoction of the fruits and roots of kohlrabi, healers treated patients with pulmonary tuberculosis and asthma. And due to the fact that kohlrabi is very well digested, it will not cause flatulence, unlike most of its relatives. This is why this vegetable is considered ideal for diet nutrition.

Kohlrabi salad recipe.

Salad No. 1

To prepare the salad, we take two hundred grams of fresh kohlrabi fruits, one large carrot, two medium fresh cucumber, two large spoons vegetable oil, a little lemon juice, sugar, ground black pepper, salt, parsley and dill. Now we proceed to the direct preparation of the salad - we clean the kohlrabi, rub it on a coarse grater, and even better if grate it for cooking Korean carrots... We clean and rub the carrots on the same grater. Peel the cucumber and cut it into thin strips. Grind the herbs and mix all the components of the salad, add sugar and salt to your taste, a little vegetable oil and lemon juice, a little pepper and mix everything thoroughly.

Salad No. 2

Now let's get down to the recipe for making apple and kohlrabi salad. For this we need one or two pieces of kohlrabi, one fresh apple, one pickled cucumber, a couple of large tablespoons of lemon juice, half a glass of mayonnaise or sour cream, two large tablespoons of chopped parsley, salt. And we prepare the salad like this - we clean the kohlrabi, cut the kohlrabi into strips. Cut the cucumber and apple in the same way. Now we are preparing the sour cream dressing - add salt, chopped herbs, lemon juice to the sour cream. Mix all the components of the salad and add the dressing to them. Decorate the prepared salad with whole sprigs of parsley.

Kohlrabi puree soup.

Now let's make a puree soup from kohlrabi. To prepare it, we need the following products - one head (about one hundred twenty grams) of onions, five heads of kohlrabi cabbage (about seven hundred grams), three potatoes (about three hundred grams), one hundred fifty grams of radishes, two bunches of parsley (about two hundred grams ), one hundred and fifty grams of thirty-five percent cream, a liter of two hundred milliliters of water, two large tablespoons of vegetable (best olive) oil, a little ground pepper and salt.

We now proceed to the direct preparation of kohlrabi cream soup. We clean the onion, rinse it with water and chop it into small cubes. We clean kohlrabi cabbage and potatoes, wash them under cold water, and then cut into thin semicircles.

Now we take a saucepan, heat our olive oil in it and sauté chopped onions in hot oil until golden brown. Add potatoes, kohlrabi to the onion and pour in water now. Bring the resulting mass to a boil, then season with salt and pepper, cover the soup with a lid and simmer for thirty to thirty-five minutes.

Now it's the turn of the parsley - we wash it under running cold water, dry it and put a few branches aside for decoration. We cut off the leaves from the remaining parsley and chop them coarsely (the branches can be used for other needs, because they are not used in the soup). Now add the resulting greens to the soup. Pour the whole soup into a blender and beat until smooth.

After that, beat the cream a little with a mixer or using a blender, add them to our soup and beat all the ingredients together with a blender again. We take the radish, wash it well and cut it into thin strips.

The prepared soup should be served immediately after it is cooked, while it is still warm, garnished with whole sprigs of parsley and chopped radishes.

We advise you to cook this soup for your family at least once a week, because it is very rich in vitamins and minerals that will enrich your body with everything it needs. And besides the tasteful pleasure, you will also get an aesthetic pleasure from this soup, because it looks very beautiful.

Kohlrabi is a cruciferous vegetable, like broccoli, cauliflower, Brussels sprouts and other types. She is very popular in oriental European countries, as it tolerates frost well and is stored for a long time in the cellar. It is of two types: white and purple. The most tender and juicy small fruits.

Cruciferous vegetables are high in antioxidants and are beneficial in the prevention of several types of cancer, including colon cancer.

How to make kohlrabi soup. Recipes

A head of kohlrabi looks more like a radish or turnip. But her aroma is characteristic of cabbage. You can cook soup with it, as with ordinary white cabbage or other varieties of cabbage. Here are some simple and delicious recipes soup with this cabbage.

Vegetable puree soup with kohlrabi

Ingredients:

• 1 medium carrot
• 1 onion head (small)
• 100 grams of celery
• 1 kohlrabi head
• 1 liter of water or broth
• 1 bay leaf
• Thyme (0.5 teaspoon) or parsley

How to make soup

Finely chop the onion.

Grate carrots.

Peel the celery root and grate or cut into small strips.

Add oil to a saucepan and add all prepared vegetables. Simmer in a covered saucepan for 15-20 minutes, stirring occasionally.

When the vegetables are soft, add chopped kohlrabi to them.

Add water gradually, chicken or vegetable broth.

Bring to a boil and cook for 15-20 minutes until tender.

At the very end, salt, throw in the bay leaf.

Remove from stove. Cool slightly and purée. Transfer to a saucepan and bring to a boil.

Remove immediately and add thyme.

When serving, season with cream or sour cream.

Puree soup with kohlrabi

This soup recipe is from Hungarian cuisine and has a mild creamy flavor.

Ingredients:

• 2 tablespoons butter
• 1 medium onion
• 450 grams kohlrabi
• 2.5 cups vegetable stock (or chicken)
• 2.5 cups milk
• Bay leaf, salt to taste

How to make soup

Melt 2 tablespoons of butter in a large saucepan with a lid.

Add the chopped onion and cook until tender, about 7-10 minutes.

Peel and cut the kohlrabi into strips. When the onion is soft, add the kohlrabi.

Fry for another couple of minutes.

Add vegetable stock, milk, and bay leaf.

Bring to a boil.

Cover, reduce heat to low and simmer for 25 minutes or until kohlrabi is tender.

Let cool slightly and remove the bay leaf.

Puree with a mixer.

Season to taste with salt and pepper.

Potato soup with kohlrabi

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 medium potatoes, diced
• 1 kohlrabi (diced)
• 4 cups vegetable broth
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 250-270 ml skim milk
• 3/4 cup shredded cheddar cheese

For refueling:

• Greek yogurt
• Grated cheese
• Chopped bacon
• Shredded green onions

How to make soup

Heat a large saucepan over medium heat and add oil.

After reheating, add the onion and sauté for 5 to 7 minutes, or until softened. Transfer to a plate.

Add potatoes and kohlrabi to a saucepan. Pour in the broth. After boiling, simmer for about 20 minutes, or until vegetables are tender.

Turn off heat and add previously sautéed onions, season with black pepper and salt to taste. Pour in milk.

Puree in a blender. Pour back into the pot and place on the stove.

Add the grated cheese and heat until the cheese is melted and remove.

Serve with yoghurt (or sour cream), chives and sprinkle with grated cheese.

Kohlrabi leaf soup

Ingredients:

• 350-400 grams of kohlrabi (with leaves)
• 1 carrot
• 1 onion head (small)
• 2 cloves of garlic
• 1 liter of water
• 50-70 grams of butter or ghee
• 1 tablespoon butter (or olive) for frying
• 1 tablespoon soy sauce

How to make soup

Cut the leaves and cut them into thin strips. Postpone.

Peel kohlrabi and carrots. Cut into small pieces or grate.

Fry the onions and garlic in oil for 2 to 3 minutes until soft.

Add chopped kohlrabi and carrots, stir and fry a little.

Pour in water and butter... Boil.

Toss in the kohlrabi leaves and cook, reducing heat for about 15 minutes.

Remove from heat and pour in soy sauce.

Kohlrabi and leek soup

Ingredients:

• 2 tablespoons olive oil
• 1/8 teaspoon crushed red pepper (dried)
• 1/2 teaspoon dried thyme
• 1 cup chopped (white and light green portion only)
• 1 onion, diced
• 1 teaspoon salt
• 1 large or 2 medium potato tubers
• 1 large or 2 small kohlrabi heads
• 4 cups vegetable broth
• 1 bay leaf

How to make soup

Heat olive oil in a large saucepan over medium heat.

Add red pepper, thyme, leek and onion.

Sauté, stirring frequently, until the onion begins to soften and the aroma comes out, about 5 minutes.

Add broth, salt, potatoes and kohlrabi, cut into cubes or cubes, bay leaf.

Bring to a boil and cook for about 25 minutes.

Cool slightly and puree in a blender.

Pour again into a saucepan and cook until tender.

Sprinkle with herbs before serving. Optionally, you can season with sour cream or cream, pour over olive oil.

Kohlrabi and sweet potato soup

Ingredients:

• 1 tablespoon butter
• 1 large onion head
• 1 clove of garlic
• 1 large carrot
• 3.5 cups chicken broth(or vegetable)
• 1 glass of water
• 450-500 grams of kohlrabi with leaves
• 1 sweet potato
• 1 tablespoon flour
• 2 tablespoons butter
• 1 tablespoon lemon juice
• Salt and pepper

How to make soup

Heat a skillet and sauté the onion with 1 tablespoon of oil for 1 minute.

Add garlic, minced through a garlic press or finely chopped, carrots.

Fry everything together for about 5 minutes.

Add 1 cup chicken stock and simmer for 10 minutes.

Cool slightly and grind with a blender.

Transfer to a large saucepan.

Cut the leaves from the kohlrabi and cut into cubes or wedges.

Peel and chop the sweet potato.

Bring water to a boil and blanch the leaves. Drain, cool and chop.

Add the remaining broth, sweet potato and kohlrabi to the grated vegetables.

Place on the stove and cook until tender, about 15 minutes.

In a small saucepan or skillet, heat 2 tablespoons of oil and fry the flour for 2 minutes.

Gradually pour in the broth from the soup, stirring well. Bring to a boil and simmer for a few minutes.

Pour into soup. Add chopped leaves and cook for 5 minutes.

Season lemon juice, salt and pepper.

Carrot soup with kohlrabi

Ingredients:

• 3 carrots
• 1 kohlrabi
• 1 medium onion
• 0.5 cups fat-free cream cheese(or yogurt)
• 2 cups vegetable broth
• 1 tablespoon oil
• 1 handful of parsley (chopped)
• Salt and pepper

Optionally, some grated ginger root

How to make soup

Chop the onion and fry it in oil.

Peel carrots and kohlrabi. Cut into cubes or strips.

Add them to the onion and fry.

Pour in broth and cook over medium heat for 15 minutes.

Add cheese, season with salt and pepper, sprinkle with parsley.

If you wish, you can puree the soup or simply mash the vegetables with a crush.

These kohlrabi soup recipes are very simple and low-calorie and are perfect for those who keep their figure, their weight, and follow a healthy diet.

Today on the agenda kohlrabi cabbage dishes ... The preparation of these dishes is fast, the taste is excellent, and the health benefits are huge!

Any cabbage is very useful product... I really like to eat it in any form and in the form of any dishes! But today we will talk not just about cabbage, but about kohlrabi cabbage! I do not know about you, but I personally still, cutting off ordinary cabbage, carefully isolate the stump from it and eat it with pleasure. This is probably why I just love kohlrabi cabbage, because it is a solid juicy and tender stump! And it tastes like a miracle!

Translated, the name kohlrabi means cabbage turnip. The birthplace of kohlrabi is Northern Europe. This cabbage is unpretentious for cultivation and is resistant to pests. Any rodents are too tough !!! But on the other hand, it contains a whole bunch of vitamins: C, A, B, PP, B2, in addition, kohlrabi serves as an excellent natural remedy for the prevention of infectious diseases and normalizes metabolism in our body.

Therefore, at our dacha we grow kohlrabi cabbage every year. And since I do not grow seedlings on my own and every spring I buy seedlings ready for planting in the market, sometimes I also have to "hunt" diligently for seedlings. Because many have already tried this wonderful useful and delicious vegetable and are now trying to grow it at home!

Many different dishes can be prepared from kohlrabi. But I usually only use two basic recipes. I cook a variety of kohlrabi salads and two types of soup - just soup and kohlrabi puree soup.

Variety of kohlrabi salads.

With the salad, in principle, everything is clear: we chop the kohlrabi on a coarse or fine grater, add salt or sugar as a “seasoning”, and as a “dressing”: sunflower or olive oil, sour cream or mayonnaise to taste.
And further, the variety of types of salad depends on additional ingredients that everyone adds at their own discretion.

I make kohlrabi salad
- with an apple (or pear) and nuts, with sugar and sour cream,
- with cucumbers (or carrots) with salt and olive oil,
- cottage cheese, boiled eggs, salt and sour cream,
- with chicken, prunes and mayonnaise,
- just with salt and sunflower oil.

In any of the above salads, except for sweet ones, perhaps greens will be appropriate: parsley or dill. IN curd option for piquancy, you can add finely chopped garlic or garlic Sause... And since there are a great many variations, each of you will be able to create your own unique recipe according to your taste! The main thing is not to be afraid to experiment!

Kohlrabi soup and puree soup.

Ingredients: kohlrabi, onion, carrots, potatoes, seasoning, herbs. I do not write the exact proportion, because it directly depends on the size and quantity of cabbage, the volume of the saucepan and the consistency of the soup that you want to get. For mashed potatoes, the soup should initially be thick enough, that is, pour less water, and more cabbage.
The soup is prepared quickly.
1- We put a pot of water on the stove, bring it to a boil and throw potatoes cut into small pieces into it.
2- Shred kohlrabi on a coarse grater, finely chop carrots and onions.
3- Put kohlrabi, carrots and onions in a frying pan. Add seasoning and sunflower oil, and simmer all this in a frying pan with the lid closed over low heat for 10 minutes.
4- Add the contents of the pan to the pot in boiling water with almost finished potatoes. Cook for another 5 minutes.

The soup is ready. Finely chop the greens and add them directly to the plate.
If we want to get mashed kohlrabi soup, then we just need to pass the contents of the pan (the resulting soup) through a blender. These soups can be eaten hot or cold. Here's what I did!

Cook delicious and healthy meals from kohlrabi cabbage, experiment and bon appetit!