INGREDIENTS

  • 1 medium kohlrabi stem peeled and cubed into 1/4″ pieces
  • 1 large onion chopped
  • Handful of mushrooms cleaned and sliced
  • 3 cups of soups greens – baby kale, spinach and/or chard, cleaned and sliced into strips
  • 1 1/2 quarts chicken stock (how to make)
  • 1 tsp sea salt
  • Pepper to taste

DIRECTIONS

  1. In a large fry pan saute the kohlrabi and onion until soft, about 6 – 7 minutes
  2. Add the mushrooms and saute until soft, about 4 minutes
  3. In a separate 3 – 4 quart pot heat up your stock until simmering
  4. Add the vegetables as they are ready and simmer in the stock for 10 minutes
  5. Add the soup greens and simmer until they are dark green, about 8 minutes
  6. Remove from heat and serve or cool and store in refrigerator or freezer
 Thanks to Real Food Forager for this yummy, healthy recipe.