Nourishing Kohlrabi Soup: A Vibrant, Vegan & Gluten-Free Recipe Featuring Fresh Kohlrabi Greens

Not sure what culinary magic to weave with those often-overlooked kohlrabi leaves? Discover the delightful answer in this beautifully orange Kohlrabi Soup! Crafted with both kohlrabi bulbs and their vibrant greens, sweet potato, and carrots, this recipe is a celebration of seasonal produce. It’s a naturally gluten-free and vegan soup, making it the perfect choice for a wholesome, meatless meal that doesn’t compromise on flavor or satisfaction.

Have you ever encountered kohlrabi at your local market? For many, this unique vegetable remains a mystery, often bypassed in favor of more familiar produce. Yet, kohlrabi, whose name aptly translates from German as “cabbage turnip,” offers a surprisingly versatile and delicious addition to your kitchen repertoire. Its crisp texture and subtly sweet, peppery flavor make it a true hidden gem, reminding many of a milder radish when eaten raw.

What makes kohlrabi truly special, however, is its dual edible nature. Not only are the distinct, bulbous stems a culinary treat, but their leafy greens are also incredibly flavorful and nutritious. This commitment to using every part of the plant is precisely why our Kohlrabi Soup incorporates both the bulbs and the greens, embodying a philosophy of mindful, no-waste cooking. It’s a vibrant, orange-hued vegetable soup, rich with the earthiness of kohlrabi and the natural sweetness of sweet potato, brightened by the pureed carrots. Through a few thoughtful adjustments, this recipe has been perfected into a gluten-free and vegan delight, a fact you’d hardly guess after savoring your first spoonful.

My journey with kohlrabi began quite unexpectedly. While perusing my trusted culinary companion, the Greene on Greens vegetable cookbook, I initially skipped over the chapter dedicated to kohlrabi, simply because it was an unfamiliar ingredient. Fate, however, intervened during a visit to my local farm stand. There, amidst the array of fresh produce, I spotted kohlrabi for sale. Driven by a habit of embracing new ingredients and figuring out their destiny later, I remembered the skipped chapter, eagerly purchased a bunch, and resolved to feature them in that evening’s dinner.

This was back in 2011, a time when I was unknowingly honing my recipe development skills. The original kohlrabi soup recipe I consulted called for boned-in chicken cooked directly in the broth, a step I decided to forgo due to time constraints. Additionally, I had a sweet potato nearing its prime, so I made the spontaneous decision to incorporate it into the soup instead. The recipe also suggested bacon, but concerned it might overpower the delicate flavor of the kohlrabi, I omitted it entirely. These impromptu changes led to a delicious, accidentally vegan soup, laying the groundwork for the recipe you see today.

The radiant, inviting orange hue of this kohlrabi soup is not merely for aesthetics; it’s a testament to the flavorful base created by pureeing carrots. While it adds an extra step to the preparation, this carrot foundation is instrumental in building an additional, deeply satisfying layer of flavor that elevates the entire dish. Serve this hearty and colorful soup alongside a wholesome stuffed butternut squash, a savory vegetarian quiche, or a quick and easy pita pizza for a truly complete and comforting meal that will impress even the most discerning palates.

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The Best Sweet and Tangy Amish Macaroni Salad Recipe: A Pennsylvania Dutch Classic

No picnic, potluck, or backyard barbecue is truly complete without a generous bowl of this sweet and creamy Amish Macaroni Salad! This beloved Pennsylvania Dutch recipe stands out from ordinary macaroni salads with its uniquely tangy dressing, crafted from a perfect blend of mayonnaise, yellow mustard, apple cider vinegar, and a hint of smoked paprika. Forget the store-bought versions – once you taste this homemade gem, you’ll agree it’s better than anything you’ll find at the deli counter.

Growing up in Pennsylvania, the Amish community and their distinctive culture are never far from people’s minds. I remember traveling in Ireland back in 2007, and the immediate association people made when I mentioned I was from Pennsylvania was often with the Amish. Even at a Kate Voegele concert, the opening act expressed genuine amazement at the thought of seeing Amish people. While the western side of the state, particularly around Pittsburgh, isn’t typically considered “Amish country” (that honor largely goes to the Lancaster area), I have encountered Pennsylvania Dutch communities near my college and even at local attractions like the zoo carousel. These encounters always remind me of the rich heritage that influences so much of our local culture and, perhaps most notably, our cuisine.

If there’s one thing I’m incredibly grateful for from the Pennsylvania Dutch culinary tradition, it’s their incredible food. Beyond their famed baked goods and hearty comfort meals, their side dishes are truly exceptional. Their Amish Potato Salad is a personal favorite, but today, we’re diving into another star of the show: the incredibly delicious and unique Amish Macaroni Salad. Many people might wonder, “Amish macaroni salad? What exactly sets it apart?”

For years, my introduction to this style of macaroni salad came from the Walmart deli – yes, you read that right, the Walmart deli! Whether it’s a staple in all Walmarts or primarily in Pennsylvania stores, their version was a delightful approximation of the traditional Amish recipe. It became a beloved, nostalgic flavor. Now, I’m thrilled to share my own homemade Amish macaroni salad recipe, which is surprisingly simple to prepare. The process involves just a few straightforward steps: cooking the pasta to perfection, whisking together the vibrant dressing, tossing all the ingredients, and chilling to allow the flavors to meld beautifully. Since macaroni salad often yields a large quantity, this recipe focuses on a convenient small batch, perfect for about 4 servings, making it ideal for smaller gatherings or meal prepping throughout the week.

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