vegetable soups Italy

... by most palates, including children. Perfect raw on any type of dish: salads, fish, white meat, legume soups, vegetables. On roasted meat, seafood salads, sauces, and emulsions. In cooking, it is used to make sauces, dips, and fried foods.

...It's good because... It contains: water, many fibers, vitamins B1, B2, B6, and C, minerals such as calcium, iron, magnesium, potassium, and copper, microelements like selenium and carotenoids. Vitamin C strengthens the immune system, and B vitamins are beneficial for the nerves and skin. In the kitchen, kohlrabi lends itself to various preparations, both raw and cooked. Usually, the swollen part of the stem is cooked, but the leaves contain three times as many vitamins. So, use them blanched in salted water to enhance omelets or soups.