Creamy Kohlrabi Soup
This velvety Creamy Kohlrabi Soup is a surprisingly satisfying and light dish, perfect for a comforting meal or elegant starter, making excellent use of fresh kohlrabi.
For 4 servings
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Add the diced kohlrabi and potato to the pot. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the kohlrabi and potato are very tender when pierced with a fork.
Remove the bay leaf from the pot. Using an immersion blender, carefully blend the soup directly in the pot until completely smooth and creamy. Alternatively, transfer the soup in batches to a regular blender, being careful to vent the lid (hot liquids expand), and blend until smooth. Return the blended soup to the pot.
Stir in the heavy cream, salt, freshly ground black pepper, and freshly grated nutmeg. Heat gently over low heat for 2-3 minutes, stirring occasionally, until the soup is warmed through. Do not boil after adding cream.
Taste and adjust seasoning as needed. If the soup is too thick, add a little more vegetable broth or water until desired consistency is reached.
Ladle the hot soup into bowls. Garnish with fresh chopped dill, a swirl of olive oil, or a sprinkle of black pepper, if desired, and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Blending Safely**: When using a regular blender for hot liquids, fill it only halfway, hold the lid down firmly with a kitchen towel, and start blending on low speed, gradually increasing. This prevents steam buildup and potential splashes.
- 2**Kohlrabi Selection**: Choose kohlrabi that are firm, heavy for their size, and free of blemishes. Smaller kohlrabi tend to be more tender and less fibrous, offering a milder flavor.
- 3**Enhance Depth**: For an extra layer of flavor, you can roast the kohlrabi and potato lightly before adding them to the broth. This adds a subtle caramelized note to the soup and deepens its overall taste.
- 4**Consistency Control**: If your soup is too thin, you can simmer it uncovered for a few extra minutes to reduce. If it's too thick, simply whisk in a little more warm vegetable broth or water until it reaches your preferred consistency.
Adapt it for your goals.
Vegan Version
Substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative for a dairy-free, equally creamy soup. Ensure your vegetable broth is also vegan.
Herb & Spice BoostHerb & Spice Boost
Experiment with other fresh herbs like chives, parsley, or thyme. For a brighter flavor, add a dash of lemon zest or a pinch of white pepper at the end of cooking.
Heartier OptionHeartier Option
Add some sautéed leeks or a handful of fresh spinach during the last few minutes of simmering. For added texture and protein, top with toasted croutons, roasted chickpeas, or a swirl of pesto.
Why this is on our healthy list.
Rich in Vitamins & Fiber
Kohlrabi is an excellent source of Vitamin C, supporting immune health, and dietary fiber, which aids digestion, promotes gut health, and helps you feel full longer.
Antioxidant Powerhouse
This soup provides various antioxidants from kohlrabi and other vegetables, which help combat free radicals, reduce oxidative stress, and may lower the risk of chronic diseases.
Naturally Low Calorie
With kohlrabi as the star ingredient, this soup is a light yet filling option, making it suitable for those looking for nutritious, lower-calorie meals without sacrificing flavor.
Frequently asked questions
Yes, you can freeze this soup, but if you plan to freeze it, it's best to omit the heavy cream until reheating. Thaw overnight in the refrigerator, then gently reheat on the stovetop and stir in the cream before serving to prevent separation.
