Kohlrabi with a Kick

Serves 4


  • 1 tbsp. Olive oil
  • 1 onion
  • 1 clove garlic, minced
  • 1/2 tsp. dry mustard
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1 cup kohlrabi bulbs, peeled and chopped
  • 1 cup potatoes, peeled and chopped
  • 1 cup tomatoes, chopped
  • 1/2 cup water
  • 3/4 tsp. sea salt
  • 1 tbsp. date paste
  • Kohlrabi leaves, finely chopped
  • 1/2 cup peas
  • 2 salmon fillets

In a large saucepan (soup pot) sauté onion and garlic for about 3 minutes. Add mustard, cumin, turmeric, and coriander, stirring for additional 30 seconds. Add kohlrabi bulbs and potato, stirring until coated. Then add tomatoes, water, sea salt, and date paste. Bring to a quick boil, reducing heat to a simmer for 10 minutes. At this point add kohlrabi leaves, and salmon. Cover the pot and simmer for an additional 10 mins. Finally add peas and cook until they are softened but still have slight crunch. Serve over brown rice

Recipe adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert, p.126



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