Creamy Kohlrabi Soup
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.
Equipment
- Large Pot or Dutch Oven
- Chef’s knife
- Cutting board
- Immersion Blender or Regular Blender
- Measuring cups and spoons
- Wooden Spoon or Silicone Spatula
- Ladle
Ingredients
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
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.
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.
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.
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.
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.
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.
Notes
Estimated Nutritional Value (Per Serving):
- Calories: ~220 kcal
- Protein: ~4g
- Fat: ~16g
- Carbohydrates: ~16g
- Fiber: ~5g
- Sugar: ~6g
- Vitamin C: Over 90% of daily recommended intake
- Calcium & Iron: Small amounts, depending on cream and broth used