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Creamy Kohlrabi Soup recipe

Kohlrabi, a vegetable often bypassed in favor of more familiar produce, presents a unique opportunity to introduce new flavors into your culinary repertoire. With its crisp texture and subtly sweet taste, kohlrabi is perfectly suited for a creamy soup that offers both comfort and a refreshing twist. This Creamy Kohlrabi Soup recipe showcases the vegetable’s adaptability, making it an excellent choice for the cooler months when a warm, hearty dish is most welcome. By pureeing cooked kohlrabi with a handful of simple ingredients, you can create a smooth and elegant soup that is both sophisticated and straightforward to prepare.
Print Recipe
Course Dinner, Soup
Cuisine American

Equipment

  • Large pot
  • Blender or immersion blender
  • Cutting Board
  • Knife
  • Measuring Cups and Spoons
  • Wooden spoon

Ingredients
  

  • 2 medium kohlrabi bulbs peeled and chopped
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 3 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent and fragrant, about 5 minutes.
  • Add the chopped kohlrabi to the pot, stirring to combine with the onion and garlic. Cook for another 5 minutes, allowing the kohlrabi to soften slightly.
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and let it cook for about 20 minutes or until the kohlrabi is tender.
  • Remove the pot from the heat and allow it to cool slightly. Using a blender or immersion blender, purée the soup until smooth and creamy.
  • Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste, and gently reheat the soup over low heat without bringing it to a boil.
  • Serve the soup hot, garnished with fresh parsley if desired. Enjoy your creamy kohlrabi soup with a side of crusty bread or a fresh salad.

Video

Notes

If you prefer a thicker soup, reduce the amount of vegetable broth slightly or let the soup simmer longer to evaporate excess liquid.
For added depth of flavor, roast the kohlrabi in the oven before adding it to the soup.
To save time, you can use pre-chopped kohlrabi available in some grocery stores.
If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
Adding a pinch of cayenne pepper can give the soup a subtle kick for those who enjoy a bit of heat.