Creamy Kohlrabi & Potato Soup
A velvety, comforting soup that's incredibly gentle on the stomach, featuring the subtle sweetness of kohlrabi and the creamy texture of potatoes, all blended into a smooth, satisfying meal.
For 4 servings
Prep Vegetables: Peel and dice the kohlrabi and potatoes into roughly 1-inch cubes. Finely chop the onion and mince the garlic.
Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add Main Vegetables: Stir in the diced kohlrabi and potatoes. Sauté for 5-7 minutes, stirring occasionally, allowing them to slightly soften and develop some flavor.
Simmer: Pour in the vegetable broth, ensuring the vegetables are mostly submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the kohlrabi and potatoes are very tender when pierced with a fork.
Blend: Remove the pot from the heat. Carefully use an immersion blender to puree the soup directly in the pot until completely smooth and creamy. Alternatively, transfer the soup in batches to a stand blender, being cautious with hot liquids, and blend until smooth.
Season: Return the pot to low heat if needed. Stir in the salt, freshly ground black pepper, and freshly grated nutmeg. Taste and adjust seasoning as necessary. If the soup is too thick, add a splash more hot vegetable broth or water to reach desired consistency.
Serve: Ladle the hot soup into bowls. Garnish with a swirl of extra virgin olive oil and a sprinkle of fresh chives or parsley, if desired. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Kohlrabi Selection: Choose kohlrabi bulbs that are firm and heavy for their size, with fresh, green leaves if attached. Avoid any with soft spots or blemishes.
- 2Achieving Creaminess: For an extra silky texture, pass the pureed soup through a fine-mesh sieve after blending. This removes any small fibrous bits, though it's usually not necessary with tender kohlrabi and potatoes.
- 3Make Ahead & Storage: This soup can be made ahead and stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months. Reheat gently on the stovetop, adding a splash of broth or water if it has thickened too much.
- 4Flavor Boost: A bay leaf added during the simmering stage can infuse an extra layer of subtle aroma. Remember to remove it before blending.
Adapt it for your goals.
Flavor Profile
Add a pinch of curry powder or a dash of white pepper along with the nutmeg for a warmer, spicier note.
Herb AdditionHerb Addition
Stir in 1/4 cup of fresh dill or chervil after blending for a bright, aromatic finish.
Protein AdditionProtein Addition
Serve with a sprinkle of toasted pumpkin seeds or crispy fried shallots for added texture and a savory crunch.
Why this is on our healthy list.
Digestive Health
Kohlrabi and potatoes are good sources of dietary fiber, which aids digestion and promotes gut health.
Immune Support
Kohlrabi is exceptionally high in Vitamin C, an essential antioxidant that boosts the immune system.
Electrolyte Balance
Potatoes contribute potassium, an important electrolyte that helps maintain fluid balance and nerve function.
Frequently asked questions
Yes, this recipe is naturally vegan as written, using vegetable broth and no dairy products.
