Another weekend, another experiment for my New Veggie Quest. After using 2 new ones last night, I had simple meals for breakfast and lunch and then got the crock pot going for a warm 'no-hassle' dinner, for a rather stormy evening in Central Ohio. New Veggie #17 - Kohlrabi, is not really a new veggie to me, as we ate it a lot when we were kids. However, this is the first time I prepared it myself.
|Kohlrabi &Leek Soup|
Prep Time: 20 minutes set up; 4 hours on HIGH in a crock pot.
- 2 Kohlrabi bulbs, diced
- 2 Leeks, thinly sliced (New Veggie #8)
- 2 cups Vegetable broth
- 1 cup white button mushrooms, halved
- 1 large tomato
- 3 medium russet potatoes, quartered
- 2 links Vegan sausage, sliced
- 2 tbsp dried parsley
- 2 tbsp dried onion flakes
- 4-6 tbsp worcestershire sauce (to taste)
- Salt and freshly ground pepper, to taste
- 1/2 cup Quinoa (optional)
Add all the above the ingredients to a crock pot, mix well and cook on HIGH until the chunks of potato and kohlrabi are well cooked and tender (about 4 hours). Check salt and flavoring, and adjust to taste. Garnish with freshly ground pepper and serve with toasted garlic bread. Yumm!
My Assessment: This wasn't on my super-star meal list. But I did enjoy the flavors of kohlrabi in this soup. The use of leeks added the mild onion flavor I was looking for, without overpowering the kohlrabi. Next time, I will use larger chunks of kohlrabi and hold the vegan sausage (maybe the brand I picked up wasn't the best but I am not a fan after tonight!!). I think this soup gained nothing from the sausage. Overall a 7 on 10 for this dinner!!