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A popular ingredient in Northern European cuisines, kohlrabi is commonly served in cream sauce as a side dish or mit schinken ("with ham") as a main dish casserole, as well as in hearty soups with ...
Kohlrabi leaves are edible and can be used similarly to collard greens and kale, but take longer to cook. Kohlrabi is an important part of Kashmiri cuisine, where it is called Mŏnji. It is one of the most commonly cooked vegetables, along with collard greens (haakh). It is prepared with its leaves and served with a light soup and eaten with rice.
Move over zoodles, there's a new veggie noodle on the block.
Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
Leek soup – Vegetable-based soup dish; Lettuce soup – Soup made with lettuce; Minestrone – a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes; Nettle soup – Soup dish made with stinging nettles
Several other cruciferous vegetables (sometimes known as cole crops [9]) are cultivars of B. oleracea, including broccoli, collard greens, brussels sprouts, kohlrabi and sprouting broccoli. All of these developed from the wild cabbage B. oleracea var. oleracea , also called colewort or field cabbage.
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Black beans are a genius way to pump up the fiber and protein in soup.This Spicy Black Bean Soup is a classic! Blend Them into Dips. Beans aren’t just for breakfast, lunch or dinner. They’re ...