Creamy Kohlrabi Soup
Velvety smooth and surprisingly sweet, this soup transforms humble kohlrabi into an elegant bowl of comfort. A quick saute of leeks and garlic builds a gentle base, letting the delicate, turnip-like flavor of kohlrabi shine through. Finished with a touch of cream and a sprinkle of fresh dill, it is ready in under 40 minutes.
For 4 servings
- prep
Prep the vegetables.
Peel the kohlrabi and potato, then dice into 1-inch cubes. Slice the leek and mince the garlic.
TIPPeel kohlrabi thoroughly to remove the fibrous outer layer; a paring knife works well. - saute · ~6 min
Saute the leek and garlic.
1.Melt the butter in a large pot over medium heat.2.Add the sliced leek and saute until soft and translucent, about 4-5 minutes.3.Stir in the minced garlic and cook for 1 more minute until fragrant.TIPKeep the heat gentle — you want the leeks soft and sweet, not browned. - simmer · ~18 min
Simmer the kohlrabi and potato.
1.Add the diced kohlrabi and potato to the pot.2.Pour in the water and add the salt.3.Bring to a boil, then reduce the heat, cover, and let it simmer gently until the vegetables are very tender, about 15-20 minutes.TIPThe vegetables are ready when a knife slides in without resistance. - mix · ~2 min
Blend until silky smooth.
1.Remove the pot from the heat.2.Use an immersion blender to puree the soup directly in the pot until completely smooth.3.Stir in the heavy cream and a pinch of freshly grated nutmeg.TIPIf using a countertop blender, let the soup cool slightly and blend in batches. Hold the lid with a towel for safety. - simmer · ~3 min
Warm through and season.
1.Return the pot to low heat.2.Warm the soup gently for 2-3 minutes, but do not let it boil.3.Taste and adjust seasoning with black pepper and more salt if needed.TIPBoiling after adding cream can cause it to curdle; just a gentle heat is enough. - serve
Garnish with dill and a swirl of cream.
Ladle the soup into bowls. Drizzle a thin swirl of extra cream on top and scatter the fresh dill over it.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Peel kohlrabi with a paring knife to remove its tough, fibrous outer skin completely.
- 2Do not brown the leeks; cook them gently to keep the soup's color pale and flavor sweet.
- 3Simmer the vegetables until a knife slides in with zero resistance for the smoothest texture.
- 4Let the soup cool slightly before blending in a countertop blender, and vent the lid for safety.
- 5Never boil the soup after adding cream, or it may curdle; just warm it through on low heat.
- 6For a thinner soup, add water or broth a splash at a time while blending until desired consistency.
- 7This soup can be made 2 days ahead; reheat gently on the stove without boiling.
Adapt it for your goals.
Vegan
Replace butter with olive oil and use full-fat oat or coconut cream instead of heavy cream for a dairy-free, plant-based version.
broth basedBroth-based
Exchange the water for vegetable or chicken broth to add a savory, umami depth that complements the kohlrabi.
herb swapHerb-swap
Substitute fresh dill with chives, parsley, or tarragon for a different herbal note that still pairs well with the soup's creamy profile.
roasted kohlrabiRoasted kohlrabi
Roast the diced kohlrabi and potato at 200°C/400°F for 20 minutes before simmering to add a subtle caramelized flavor.
Why this is on our healthy list.
Rich in Fiber
Kohlrabi and potato supply dietary fiber that supports healthy digestion and helps keep you full longer.
Good Source of Vitamin C
Kohlrabi is notably high in vitamin C, an antioxidant that supports immune function and collagen production.
Low in Calories
This soup is naturally low in calories while being filling, making it a great light meal or starter.
Contains Potassium
Both kohlrabi and potato provide potassium, which helps maintain healthy blood pressure and muscle function.
Frequently asked questions
Yes, but let the soup cool for 10 minutes first, then blend in batches, filling the blender only halfway and holding the lid with a kitchen towel to prevent splatters.
