From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

Serves 4


1/2 cup onion, chopped

1 clove garlic, minced

1 tbsp oil

1/2 tsp dry mustard

1/2 tsp cumin, ground

1/4 tsp tumeric, ground

1/4 tsp coriander, ground

1 cup kohlrabi, peeled and chopped- save leaves!

1 cup potatoes, peeled and chopped

1 cup tomatoes, chopped or canned

1/2 cup water

3/4 tsp salt

1/2 tsp sugar

kohlrabi leaves, finely chopped

1/2 cup green peas, or pea shoots, chopped


In a larage soup pot, sauté onion and garlic in oil about 3-4 minutes.  Add spices and stir-fry for about 30 seconds.

Add kohlrabi and potatoes and stir briefly before adding tomatoes, water, salt and sugar.  Bring to a boil, then simmer until vegetables are crisp-tender, about 15 minutes.

Add kohlrabi leaves and simmer 8-10 minutes.  Stir in peas or pea shoots and cook until warmed.  Serve over rice.