This is a great spring soup for cooler, rainy days like today. Most of the ingredients are available at local grocery stores. Kaffir lime leaves may be harder to find, but they make all the difference for this soup. If they are not available at a local Asian market, they can be purchased online.
Ingredients: 3 Kohlrabi bulbs, peeled and diced 1 Leek, chopped 3 Carrots, sliced into circles 6 Cloves of fresh garlic, minced Canola oil 1 Cup red lentils 8 cups chicken or vegetable broth A 2-inch piece of fresh ginger, peeled & grated 3 Limes, juiced 3 Kaffir lime leaves 1 Can coconut milk (15 oz) 1 Bunch of curly kale, stems removed and leaves chopped 1 red chili pepper, (optional) Sea salt to taste 3 Green onions, chopped
Method: In a large stock pot, saute 2/3 of the chopped kohlrabi, the leek, and 1/2 of the carrots in a little canola oil. When they are soft, add the lentils, the garlic and 4 cups of broth. Cover and let simmer until the vegetables are tender.
Remove from heat and puree roughly with an immersion blender. Add the remaining broth, carrots, kohlrabi, Kaffir lime leaves and chili pepper. Let simmer for about 20 minutes, then add the ginger, lime juice, coconut milk, and kale. Stir and cook on low heat until the kale is wilted. Salt to taste. Add about a tablespoon of chopped green onions to each bowl before serving.