Foodie Friday: Kohlrabi & Root Vegetable Curried Soup

We started using Greenling again this past week.  It's a local produce delivery company, and it bring fresh produce to us each Tuesday.  Three days ago we got 2 avocados, 3 giant tomatoes, collard greens, 3 kohlrabi with greens, a huge head of cabbage, fresh cilantro, a watermelon radish, two oranges, two grapefruits, and live parsley.  Here's a video that Greenling puts out with the local box contents:

I'm not a huge fan of grapefruit or parsley, but I'm really excited about the greens, kohlrabi, and watermelon radish!  Who wouldn't want sputnik shaped roots and a watermelon colored radish?!? 

Kohlrabi without leaves (photo from simplyrecipes.com).

 
The trouble is that I've never used kohlrabi before, so I started Googling recipes and found out that you can not only eat it raw, but it cooks similar to other root vegetables.  I also found some crazy-good looking curries using them, too.  Wednesday, I started day dreaming on the way home (while paying strict attention to the road), and 'cooked' up a soup recipe to try.

Kohlrabi & Root Vegetable Curried Soup

3 small kohlrabi

1 medium sweet potato

1 head cauliflower

1 pound carrots

1 bunch celery leaves

2 boxes chicken stock

4 cups water

10-15 peppercorns

onion powder (I was out of onions)

garam masala

curry powder

ground coriander

kosher salt

1 cup whole milk

Put the chicken stock and water in a large pot and bring to a boil.  Add all the spices in the amounts that you are comfortable with.  We like a LOT of spice, so I added about a tablespoon of each.  This is not a 'hot' spicy soup, but very flavorful. Once you have a good, rolling boil add all of the vegetables in chunky dices.  Keep boiling the veggies for about 10-15 minutes until they are fork-tender.  Turn off the heat.  At this point either blend small batches in a counter top blender or use an immersion blender until it is all smooth.  Yummy!!!