Creamy Kohlrabi Soup

Kohlrabi isn’t the most common vegetable you find in everyday kitchens, but it really deserves a spot in your soup pot. This quirky little bulb, with its mild, slightly sweet flavor and crisp texture, is surprisingly versatile. When cooked down into a creamy soup, it transforms into something comforting and velvety, yet still fresh and bright. If you’re looking for a new way to enjoy vegetables that feels both nourishing and a bit special, creamy kohlrabi soup is a delicious choice.

What’s wonderful about this soup is how simple it is to make, yet it delivers big on flavor. The kohlrabi cooks gently until tender, then blends with a bit of cream (or a dairy-free alternative) and some aromatics like garlic and onion. The result is a smooth, luscious soup that’s perfect for chilly evenings or anytime you need a warm hug in a bowl. Plus, it’s packed with nutrients—kohlrabi is rich in vitamin C, fiber, and antioxidants, so you’re doing your body a favor while indulging.

Another great thing is that creamy kohlrabi soup is quite forgiving. You can customize it by adding herbs like thyme or dill, a pinch of spice for warmth, or even a squeeze of lemon to brighten things up at the end. It pairs wonderfully with crusty bread or a fresh green salad, making it a balanced and satisfying meal. Whether you’re a longtime fan of kohlrabi or just curious to try it, this soup will quickly become a new favorite in your recipe rotation.

Why You’ll Love It

• Deliciously Creamy Yet Light: The soup has a rich, velvety texture without feeling heavy or overly filling, making it perfect for lunch or dinner.
• Nutrient-Packed: Kohlrabi is loaded with vitamins and fiber, so this soup is both comforting and nourishing—a great way to sneak more veggies into your diet.
• Simple Ingredients, Big Flavor: With just a handful of pantry staples and fresh veggies, you can whip up a flavorful soup that tastes like you spent hours in the kitchen.
• Versatile and Customizable: Whether you prefer dairy or plant-based cream, love fresh herbs, or want to add a little spice, this soup adapts easily to your tastes.
• Perfect for Any Season: Light enough for spring but cozy enough for fall and winter, creamy kohlrabi soup is a year-round winner.

Ingredient List

For the Soup

• 3 medium kohlrabi bulbs (about 1.5 pounds), peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil or butter
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or coconut cream (for dairy-free)
• Salt and freshly ground black pepper, to taste
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• Juice of half a lemon

Optional Garnishes

• Fresh chives or parsley, chopped
• Croutons or crusty bread on the side
• A drizzle of olive oil or a sprinkle of smoked paprika

Ingredient Notes

• I always use homemade or low-sodium broth—it adds so much depth without overpowering the delicate kohlrabi flavor.
• Don’t skip peeling the kohlrabi! The outer skin is tough and fibrous, so peeling ensures a smooth, creamy soup texture.
• Using fresh garlic and onion really brightens the soup, but feel free to adjust to your taste.
• If you want a lighter soup, you can reduce the cream or swap it for a splash of milk or plant-based milk.
• A squeeze of lemon at the end lifts all the flavors and adds a lovely freshness—definitely don’t skip this step!

Kitchen Equipment Needed

• Large Pot or Dutch Oven — For sautéing the veggies and simmering the soup; I love using a heavy-bottomed Dutch oven because it heats evenly.
• Chef’s Knife — Essential for peeling and chopping the kohlrabi and other ingredients; a sharp knife makes prep easier and safer.
• Cutting Board — A sturdy surface for chopping.
• Immersion Blender or Regular Blender — To puree the soup until silky smooth; I prefer an immersion blender for less cleanup.
• Measuring Cups and Spoons — For accurate ingredient portions.
• Wooden Spoon or Silicone Spatula — For stirring without scratching your pot.
• Ladle — To serve the soup neatly into bowls.

Instructions

Step 1: Prepare the Kohlrabi

• Peel the tough outer skin of each kohlrabi bulb using a vegetable peeler or a sharp knife.
• Cut the peeled kohlrabi into roughly 1-inch cubes to ensure even cooking.
• Set the chopped kohlrabi aside.

Pro tip: Make sure to remove all the fibrous skin — it can make the soup stringy if left on.

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Step 2: Sauté the Aromatics

• Heat 2 tablespoons of olive oil or butter in a large pot over medium heat.
• Add the chopped onion and cook for about 4-5 minutes, stirring occasionally, until the onion is soft and translucent.
• Add the minced garlic and cook for another 30 seconds to 1 minute, stirring constantly to prevent burning.

Pro tip: Keep the heat moderate to avoid browning the garlic too quickly, which can make it bitter.

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Step 3: Cook the Kohlrabi

• Add the chopped kohlrabi to the pot with the onions and garlic.
• Stir to coat the kohlrabi in the oil and aromatics.
• Pour in the broth and add the thyme.
• Bring everything to a boil, then reduce the heat and let it simmer gently for about 20-25 minutes, or until the kohlrabi is tender when pierced with a fork.

Pro tip: Cover the pot partially with a lid to help the kohlrabi cook evenly while preventing too much liquid from evaporating.

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Step 4: Blend the Soup

• Remove the pot from heat.
• Use an immersion blender to puree the soup directly in the pot until it’s smooth and creamy.
• If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and return it to the pot.

Pro tip: Blend in short pulses if using a regular blender to avoid splatters and burns.

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Step 5: Add Cream and Season

• Stir in the heavy cream or coconut cream until fully combined.
• Taste the soup and season with salt and freshly ground black pepper.
• Add the lemon juice to brighten the flavor and stir well.

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Step 6: Serve and Garnish

• Ladle the soup into bowls.
• Garnish with fresh herbs like chives or parsley, a drizzle of olive oil, or a sprinkle of smoked paprika if you like.
• Serve immediately with crusty bread or croutons on the side.

Enjoy your creamy, comforting bowl of kohlrabi soup!

Tips and Tricks for Success

• Use fresh kohlrabi bulbs that are firm and free from blemishes for the best flavor and texture.
• Don’t rush peeling — removing all the tough outer skin is key to a smooth, creamy soup.
• Cook the kohlrabi until very tender before blending to avoid any gritty texture.
• Blend the soup in batches if using a regular blender to prevent spills and burns.
• Adjust the thickness by adding more broth if the soup feels too thick after blending.
• Taste and season gradually — lemon juice and salt can really brighten or deepen the flavors, so add a little at a time.
• For an extra creamy finish, swirl in a small spoonful of crème fraîche or sour cream right before serving.

Ingredient Substitutions and Variations

• Substitute heavy cream with coconut cream or cashew cream for a dairy-free or vegan version.
• Use vegetable broth instead of chicken broth to keep it vegetarian.
• Add a peeled and chopped potato or a small peeled apple along with the kohlrabi for a slightly different texture and subtle sweetness.
• Swap fresh thyme for rosemary or dill to change the flavor profile.
• Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
• Garnish with toasted pumpkin seeds or crispy bacon bits for extra texture and flavor.

Serving Suggestions

• I love serving creamy kohlrabi soup with a slice of crusty sourdough bread for dipping—it’s simple and satisfying.
• Pair it with a fresh green salad tossed in a light vinaigrette to add a crisp, refreshing contrast to the soup’s creaminess.
• Top the soup with a dollop of crème fraîche or Greek yogurt and a sprinkle of fresh herbs for a pretty and flavorful finish.
• Serve alongside roasted vegetables or a warm grain bowl for a heartier meal.
• For a cozy touch, add homemade garlic croutons on top—they bring a delightful crunch every time!

Storage and Reheating Instructions

• Let the soup cool completely before storing it in an airtight container.
• Refrigerate for up to 3-4 days.
• To reheat, warm gently in a saucepan over medium-low heat, stirring occasionally to prevent sticking or scorching.
• If the soup has thickened in the fridge, add a splash of broth, water, or cream while reheating to loosen it up.
• You can also freeze the soup in freezer-safe containers for up to 3 months—thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I make this soup ahead of time?

Absolutely! It stores really well in the fridge and even gets more flavorful after a day or two. Just reheat gently before serving.

Do I have to peel the kohlrabi?

Yes—definitely peel it! The outer layer is tough and fibrous. For a smooth and creamy texture, you want just the tender inner flesh.

What does kohlrabi taste like?

It has a mild, slightly sweet flavor—somewhere between a cabbage and a turnip, but more delicate. It’s surprisingly versatile and takes on seasonings really well.

Can I freeze this soup?

Yes! Let it cool completely, then freeze in portions for up to 3 months. Thaw in the fridge and reheat gently when ready to enjoy.

How do I make it vegan?

Just use vegetable broth and swap the cream for full-fat coconut milk, oat cream, or cashew cream. It’s just as delicious!

Can I use the kohlrabi greens?

If they’re fresh and tender, absolutely! Sauté them separately and use them as a garnish or stir them into the soup just before serving.

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Did you try this recipe? Let me know in the comments how it turned out!

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