“Yoga — for health, longevity and peace” Article from The Hindu by Geetha Venkataramanan (June 21, 2018)
My husband and I were at the Farmers Market. He wanted kohlrabi; I wanted baby leeks. I thought I’d make a soup with both. That’s essentially how this recipe was created. And while the recipe is written for kohlrabi and baby leeks, there are some alternate ingredients included below. When visiting friends in Seattle and wanting to make it for a dinner party, kohlrabi and baby leeks weren’t available or in season. So, I used what was at hand locally and in my friends’ pantry. I know you aren’t supposed to experiment when cooking for others but I made a rutabaga, which I’ve never cooked but is from the same brassica family, and leek soup. Both soups were equally delicious and didn’t disappoint.
The flavor profile using kohlrabi versus rutabaga is mildly different – hints of sweet, peppery broccoli stem versus bitter turnip. And, the kohlrabi will create a slightly thicker soup. Pick your desired combination and enjoy!
- 5 Tbs unsalted butter, separated, plus more for flavor if needed
- 4 Tbs olive oil
- 1 bunch baby leeks* (about 5-6) chopped; use entire leek
- 1 large onion, diced
- 3 small to medium kohlrabi,** greens and stems removed, cut into ½-inch chunks
- 1 medium Yukon potato, peeled and cut into ½-inch chunks
- 5 cups stock (chicken or vegetable)
- Aleppo pepper
- 1 bay leaf
- 3-4 sprigs of thyme, plus extra for flavor or garnish
- Salt and pepper
- Pecorino Romano cheese,*** grated, for garnish
Heat 4 Tbs of butter and the olive oil in a large pot on medium heat, melting the butter until it is slightly foaming. Add baby leeks and onion and cook until the onions become slightly translucent, stirring often, about 10 minutes. Add thyme sprigs and 3 generous pinches of Aleppo pepper. Reduce heat slightly and cook until leeks or onions just start to caramelize.
Add kohlrabi, potato and 1 tsp salt. Return heat to medium and cook about 5-7 minutes.
Add stock and bay leaf. Bring to boil. Reduce heat and simmer for 25 to 30 minutes, or until kohlrabi and potato are tender.
Remove pot from heat and discard bay leaf and thyme stems. Purée mixture with a hand blender until smooth and creamy. Add stock to thin or cook longer to reach your desired consistency. Taste and add chopped thyme, Aleppo pepper, salt and/or pepper to adjust seasonings as needed. Butter can also be added if desired (which I did for the rutabaga variation.)
Return pot to heat and cook on low until ready to serve. Garnish with Pecorino Romano and thyme. Add salt and pepper to taste.
Serves 3-4 dinner portions or 6-8 side portions.
Alternative Ingredients (interchangeable for one or all of the above):
* 2 leeks, white and light green portions only, chopped
**1 large rutabaga, peeled and cut into ½-inch chunks
*** Parmigiano-Reggiano, grated
This has been my go-to breakfast from late fall through the winter. It’s full of vitamins and antioxidants and contains ingredients that help digestion. The ginger and cinnamon invigorate circulation and promote warming. I adjust the amount of ginger depending on my body’s needs and consume it at room temperature. I’m not claiming this will keep the sniffles away, but the big nutritional boost doesn’t hurt. For me, it’s helped break up congestion I’ve experienced, particularly during this damp time of the year.
This makes about 16 oz.
- 1 apple
- 1 celery stalk
- 1 carrot
- Handful of spinach
- Juice of ½-1 lemon plus piece of fresh rind
- 1-inch (or more) slice fresh ginger
- 1-inch piece dried orange peel
- 1 Tbs almond butter
- ½ scoop protein power
- Scoop Greens powder
- Lots of cinnamon
- Splash orange juice
Blend and enjoy!
Save Your Carrot Peels (and any anything else you’d use) for your smoothies, stocks and soups. It’s a great way to reduce waste or the size of your compost. You can store the clean scraps in the refrigerator for a couple days or even store them in in the freezer. Should I peel carrots for a recipe, I tend to use the peels the next day in my smoothie. And occasionally, I’ve been told my smoothie smells like compost…
This recipe is easy and the taste (and aroma) of the buttery sage with the vegetables is a delicious pairing. And to be honest, the dish is comprised of what remained in the fridge and pantry combined with a craving for sage. It could be made with a variety of winter vegetables.
- 2 sweet potatoes
- 1 red potato
- 4 turnips
- 3 large carrots
- 1 onion
- 5 cloves garlic, minced
- 15-20 cremini mushrooms
- 1 ½ Tbs fresh thyme leaves, chopped, plus some sprigs for roasting
- Olive oil
- Salt and pepper
- 10 to 12 sage leaves, cut into a chiffonade
- 3 Tbs unsalted butter
Preheat oven at 400°F.
Clean mushrooms and trim ends. Place mushrooms into bowl and toss with a little olive oil. Set aside.
Peel and cut potatoes, turnips and carrots into approximate 1-inch cubes. Cut ends of onion and remove outer skin. Cut onion in half and cut each half into quarters (or sixths if using a large onion.) Put potatoes, turnips, carrots and onions onto a large baking sheet and drizzle with a little olive oil. Add salt, pepper, minced garlic and chopped thyme and mix with your hand. Place thyme sprigs on top of vegetables. Roast for 25 minutes.
In the meantime, in small sauté pan heat melt butter with 1 Tbs olive oil on medium. When butter starts to slightly brown add sage leaves and fry until sage is just crisp. Remove sage with a slotted spoon or spatula and spread out on a plate covered with paper towels.
Once vegetable mixture has roasted for 25 minutes, spread mushrooms onto baking sheet and roast vegetables for an additional 25 minutes. For final 5 to 7 minutes, increase oven temperature to 425°F and roast until vegetables are slightly golden or brown. Remove from oven, mix vegetables and add the sage, salt and pepper (or a favorite seasoning) to taste.