A little known vegetable of the kashmiris makes an excellent and practically zero calorie soup. I just love it raw too as a salad. It is tender yet crisp and a little sweet, juicy and delicious! Rich source of fibres and Vit C and the greens contain lots of other nutrients too.
Clear vegetable soups are the best friend of anyone looking to detoxify and release fat. It has practically zero calories. Nothing you need to count! This one was in TOI.
Serves 2-4
Ingredients:
2 kohlrabi or gaanth gobhi used abundantly in kashmiri cuisine
1 tsp mustard oil (optional)
1/2 tsp roasted cumin
Red chilli flakes according to taste
1/2 tsp mustard seeds
Juice of 1 lemon
Salt and pepper to taste
Method:
1. Retain the tender leaves of the kohlrabi and discard the rest. Pluck off the long shoots and chop them along with the leaves. Peel the round vegetable and slice thinly and chop into halm moon discs.
2. Heat oil and throw in spices till mustard seeds are popping. Add all the kohlrabi and saute for a couple of minutes.
3. Add 3-4 cups of water, salt and pepper and let it boil. Reduce heat and simmer for 5 mins or until kolrabi is cooked but still crunchy.
4. Serve with a dash of lemon.
No Oil Variation - Dry roast the spices and add water when the mustard seeds pop to prevent burning. Add the kohlrabi just after the water and allow it to boil and then simmer as above.
Clear vegetable soups are the best friend of anyone looking to detoxify and release fat. It has practically zero calories. Nothing you need to count! This one was in TOI.
Serves 2-4
Ingredients:
2 kohlrabi or gaanth gobhi used abundantly in kashmiri cuisine
1 tsp mustard oil (optional)
1/2 tsp roasted cumin
Red chilli flakes according to taste
1/2 tsp mustard seeds
Juice of 1 lemon
Salt and pepper to taste
Method:
1. Retain the tender leaves of the kohlrabi and discard the rest. Pluck off the long shoots and chop them along with the leaves. Peel the round vegetable and slice thinly and chop into halm moon discs.
2. Heat oil and throw in spices till mustard seeds are popping. Add all the kohlrabi and saute for a couple of minutes.
3. Add 3-4 cups of water, salt and pepper and let it boil. Reduce heat and simmer for 5 mins or until kolrabi is cooked but still crunchy.
4. Serve with a dash of lemon.
No Oil Variation - Dry roast the spices and add water when the mustard seeds pop to prevent burning. Add the kohlrabi just after the water and allow it to boil and then simmer as above.
