Kohlrabi and Lentil Soup
- Vegetable recipes
- Peanut free
- Nut free
- Easy recipes
You can use any kind of lentil – Puy, yellow, brown or red – for this soup. Or use yellow or green split peas, if that suits your fancy.
Ingredients
- 1 smoked turkey drumstick or thigh (about 1-1/2 lb/750 g)
- 2 carrots, finely diced
- 2 stalks celery, finely diced
- 1 onion, finely diced
- 1 white turnip, finely diced
- 1 cup (250 mL) lentils
- 1 tsp (5 mL) dried marjoram
- 1/2 tsp (2 mL) dried thyme
- 1/4 tsp (1 mL) black pepper
- 3 whole cloves
- 1 tsp (5 mL) (approx) salt
- 4 cups (1 L) cubed peeled kohlrabi (about 3/4-inch/2 cm cubes)
- 4 cups (1 L) shredded kohlrabi leaves, kale or collard greens
Preparation
In soup pot or Dutch oven, place turkey, carrots, celery, onion, turnip, lentils, marjoram, thyme, pepper and cloves. Add 8 cups/2 L water. Simmer, covered, until turkey is tender, about 1-1/2 hours.
Skim off fat. Remove turkey. Chop turkey, discarding bones and skin; set aside. Stir salt into broth to taste. Add kohlrabi and kohlrabi leaves; simmer until kohlrabi is tender, 30 to 40 minutes. Return turkey to pot; heat through.
Makes 6 to 8 servings.
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