Recipe: Romanian Kohlrabi Soup - Fred: Perhaps this is your recipe.

ROMANIAN KOHLRABI SOUP
Source: The Lowfat Jewish Vegetarian Cookbook: Healthy Traditions from Around the World by Debra Wasserman

A Romanian friend taught Debra Wasserman how to prepare this recipe. Although it involves a bit of work to prepare, this soup is well worth the effort.

2 kohlrabi, peeled and diced
Small head of cauliflower, chopped
2 carrots, peeled and chopped
Small onion, peeled and finely chopped
1/2 cup fresh dill, finely chopped
1/2 cup fresh parsley, finely chopped
2 teaspoons oil
1/2 teaspoon thyme or basil
Salt and pepper to taste
1 Tablespoon potato starch
11 cups water
1/2 cup lemon juice or sauerkraut juice
15-ounce can tomato sauce

Stir-fry kohlrabi, cauliflower, carrots, onion, dill, and parsley in oil over medium-high heat in a large pot for 5 minutes.

Add seasonings. Dissolve cornstarch in 1 cup water then add to the pot along with remaining 10 cups water. Bring to a boil, then simmer covered for 30 minutes longer.

Add lemon juice and tomato sauce and simmer another 15 minutes. Serve soup hot or chilled.

Servings: 8
Total calories per serving: 66
Fat: 2 grams Total Fat as % of Daily Value: 3%