50 Min
GF
NF
Kashmiri Kohlrabi Soup
Kohlrabi is a vegetable within the nutrient dense brassica family however it is sweeter than your average broccoli or cabbage. The purple bulb is often used in soups and
salads and can also be roasted or sautéed. When I spotted the kohlrabi at a farmstand
at the Urban Harvest Farmer’s Market this past Saturday, I was reminded of a vegetable
preparation I once tasted on one of my trips to India. Called Monji haakh and originally
from Kashmir where kohlrabi grows in abundance, it is prepared with mustard oil, whose pungent flavors balance the sweetness of the kohlrabi. I turned the vegetable into a soup and added boiled eggs to it. And in keeping with the flavors of Kashmir, I added whole black cardamom and cinnamon sticks to infuse through the broth. The whole red chiles add a subtle heat to the soup – you could omit them or just add a dash of black pepper. There are many ways to enjoy this aromatic soup – just on its own, with rice or warm crusty bread on the side.
Kohlrabi is a vegetable within the nutrient dense brassica family however it is sweeter than your average broccoli or cabbage. The purple bulb is often used in soups and
salads and can also be roasted or sautéed. When I spotted the kohlrabi at a farmstand
at the Urban Harvest Farmer’s Market this past Saturday, I was reminded of a vegetable
preparation I once tasted on one of my trips to India. Called Monji haakh and originally
from Kashmir where kohlrabi grows in abundance, it is prepared with mustard oil, whose pungent flavors balance the sweetness of the kohlrabi. I turned the vegetable into a soup and added boiled eggs to it. And in keeping with the flavors of Kashmir, I added whole black cardamom and cinnamon sticks to infuse through the broth. The whole red chiles add a subtle heat to the soup – you could omit them or just add a dash of black pepper. There are many ways to enjoy this aromatic soup – just on its own, with rice or warm crusty bread on the side.
50 Minutes + Rest Time
4
Notes & Variations
- To boil the eggs, combine with enough water to cover them in a stockpot and bring to a boil. Cover the stockpot and simmer for 2 to 3 minutes for soft boiled and for 5 minutes for hard boiled. Let the eggs rest in the warm water for another 10 to 15 minutes then remove and peel.
- Instead of black cumin seeds, use regular cumin. Black cardamom is also not essential to this recipe nor are cinnamon sticks. Use whatever whole spices you have, and they will infuse through the soup.
- Mustard oil is a very pungent oil and has a horseradish like flavor. Feel free to replace it with olive oil or ghee.
Notes & Variations
- To boil the eggs, combine with enough water to cover them in a stockpot and bring to a boil. Cover the stockpot and simmer for 2 to 3 minutes for soft boiled and for 5 minutes for hard boiled. Let the eggs rest in the warm water for another 10 to 15 minutes then remove and peel.
- Instead of black cumin seeds, use regular cumin. Black cardamom is also not essential to this recipe nor are cinnamon sticks. Use whatever whole spices you have, and they will infuse through the soup.
- Mustard oil is a very pungent oil and has a horseradish like flavor. Feel free to replace it with olive oil or ghee.
Tags:
Tags:
HEALTHY & TASTY.
Enjoy more of what the brassica family has to offer.
I'LL HAVE WHAT EVER IS GREEN.
