Kohlrabi Soup with Shrimp
Vietnamese people can make soups from every kind of vegetable, including kohlrabi. Kohlrabi Soup with Shrimp combines the natural sweetness of these ingredients, making it a healthy and delicious option for everyday meals.
Table of Contents
What is Kohlrabi and its Health Benefit
First, let’s learn a bit more about our great ingredient for the soup, kohlrabi. Kohlrabi is a vegetable that belongs to the Brassica family, which includes cabbage, broccoli, and cauliflower. It is also known as the German turnip or turnip cabbage. Kohlrabi is in a round or bulbous shape, with a stem that extends above the ground, topped with leaves. The bulb of kohlrabi can be green or purple, depending on the variety, and it has a mild, slightly sweet flavor and a crisp, crunchy texture.
Health Benefits
Here are some potential health benefits of kohlrabi:
- Nutrient-rich: Kohlrabi is rich in vitamins C and K, as well as B vitamins like B6 and folate. It also contains minerals like potassium, magnesium, and copper. Vitamin K is essential for bone health as it helps in calcium absorption and bone mineralization, potentially reducing the risk of osteoporosis. The vitamin C in kohlrabi is important for a healthy immune system.
- Fiber content: Kohlrabi is a good source of dietary fiber, which is useful in promoting regular bowel movements and supporting a healthy gut.
- Weight management: Kohlrabi is relatively low in calories, making it a suitable choice for those looking to manage their weight or reduce calorie intake. The combination of fiber and low-calorie content in kohlrabi can help promote feelings of fullness and reduce overall calorie intake, which may be helpful for weight management.
- Antioxidants: It contains antioxidants, such as glucosinolates and flavonoids, which may help protect cells from damage caused by free radicals and oxidative stress. Antioxidants are associated with a reduced risk of chronic diseases.
Kohlrabi can be enjoyed in a variety of ways, typically by steaming, roasting, boiling, and stir-frying. Both the bulb and the leaves are edible and can be used in cooking. Incorporating kohlrabi into your diet can be a healthy choice, providing a range of essential nutrients and potential health benefits.
Choosing Fresh Kohlrabi and Shrimp for Soup
Choosing fresh and delicious kohlrabi and shrimp is essential to ensure that you get the best flavor of the soup. Here are some tips on how to select fresh kohlrabi and shrimp:
Choosing Kohlrabi for Soup:
- Look for firmness: Pick up the kohlrabi and give it a gentle squeeze. It should feel firm and solid, without any soft spots or sponginess. Softness is an indication that the kohlrabi may be overripe or starting to spoil.
- Check the skin: The skin of kohlrabi should be smooth and free of blemishes, cracks, or large bruises. A smooth and unblemished skin is a sign of freshness.
- Size matters: Kohlrabi comes in various sizes, but smaller to medium-sized bulbs are often preferred because they tend to be more tender and have a sweeter flavor. Larger bulbs can sometimes be tough and less flavorful.
- Look for vibrant colors: Kohlrabi can have green or purple skin, depending on the variety. The color should be vibrant and consistent across the entire surface. Fading or dull colors may indicate older or less fresh kohlrabi.
Choosing Shrimp for Soup:
For shrimp, if you buy a bag of frozen shrimp from the supermarket, check the date and take the latest bag. If you buy fresh or newly boiled shrimp, observe their color, firmness, and smell.
- Smell: Fresh shrimp should have a clean, briny, and slightly sweet smell, reminiscent of the ocean. Avoid shrimp with any strong, ammonia-like, or unpleasant odors, as this could indicate spoilage.
- Color: Shrimp can range in color from grayish-green to pink or orange, depending on the species and whether they have been cooked or not. The color should be consistent throughout the shrimp, and there should be no black spots or discoloration. Look for shrimp that are translucent and shiny. Avoid shrimp that appear cloudy or dull.
- Firmness: Fresh shrimp should be firm to the touch. Gently press on the shrimp; it should bounce back. Avoid shrimp that feel mushy or slimy, as these are signs of deterioration.
How to Cook Kohlrabi Soup with Shrimp
Cooking Kohlrabi Soup with Shrimp is super easy. You’ll need around 600g (21oz)of kohlrabi and 200g (7oz) of shrimp, along with a bit more oil, minced shallot, and salt. Once you have enough ingredients, let’s get started:
Step 1. Preparation
- Peel the kohlrabi carefully to remove the hard skin covering the bulb. Then, cut it in half, and slice it into strips. Each strip should be 5mm-8mm thick and 8-10cm long, or any size that suits your preference for bite-size pieces.
- With the shrimp, remove the shells, heads, and veins, then cut them into small pieces. Prepare a bit of minced shallot as well to cook with the shrimp.
- Chop some spring onions to garnish the soup when serving.
Step 2. Stir-frying the shrimp
- In a regular pot, add 1 tbsp of cooking oil (any type of oil is okay) and heat it up over medium heat. Once it starts to heat, add minced shallot and shrimp, and quickly stir-fry until they are cooked.
Step 3. Adding Kohlrabi
- When the shrimp are well cooked, add 700ml (23fl oz) of water and all the kohlrabi strips. Turn the heat to high and boil the kohlrabi for 10-15 minutes until the water comes to a rolling boil. Your soup is ready when the kohlrabi strips become slightly translucent.
- Finally, adjust the taste of the soup with salt, and garnish with a handful of chopped spring onions. Serve warm.
Serving and Storing Kohlrabi Soup
With soup, we should always serve it warm, ideally right after cooking, to enjoy the best flavor and quality. You can eat it separately or with cooked rice. If you have to store it for later, you should transfer the soup into an air-tight container and keep it in the fridge for less than 24 hours. When eating, reheat it with a microwave or stove.
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Kohlrabi Soup with Shrimp
Equipment
Ingredients
- 600g (21oz) kohlrabi
- 200g (7oz) shrimp
- 1 tbsp oil
- 1/2 tbsp minced shallot
- Salt
Instructions
Step 1. Preparation
- Peel kohlrabi carefully to remove the hard skin covering the bulb. Then, cut it in half, then slice them into strips. The size of each strip can be 5mm-8mm thick and 8-10cm long or in any size as long as it’s your bite-size.
- With shrimps, remove the shells, head, and veins, then cut into small pieces. Prepare a bit of minced shallot as well to cook with shrimp. Chop some spring onions to garnish the soup when serving.
Step 2. Stir-frying the shrimp
- In a regular pot, add 1 tbsp of cooking oil (every type of oil is okay) and heat up on medium heat. Once it starts to boil, add minced shallot and shrimps in, and quickly stir-fry until they are cooked.
Step 3. Adding Kohlrabi
- When shrimps are well cooked, add 700ml (23fl oz) and all kohlrabi strips in. Turn to high heat and boil the kohlrabi in 10-15 minutes until the water comes to a rolling boil. Your soup is ready when kohlrabi strips become slightly translucent.
- Finally, adjust the taste of the soup with salt, and garnish with a handful of chopped spring onions. Serve warm.
