Light & Creamy Kohlrabi Leek Soup
A wonderfully light and velvety soup featuring the delicate sweetness of kohlrabi and the mild, savory depth of leeks, creating a comforting and easily digestible meal perfect for any occasion.
For 4 servings
Prepare Leeks: Trim the root and dark green tops from the leek. Slice the white and light green parts lengthwise, then chop into half-moon pieces. Rinse thoroughly under cold running water, separating the layers to remove any trapped dirt or sand, then drain well.
Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the prepared leeks and sauté for 5-7 minutes, stirring occasionally, until softened and translucent but not browned. Add the minced garlic and cook for another minute until fragrant.
Add Vegetables & Broth: Add the cubed kohlrabi and potato to the pot. Pour in the vegetable broth, ensuring the vegetables are mostly submerged. Season with 1 teaspoon of salt and ½ teaspoon of black pepper.
Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the kohlrabi and potato are very tender and easily pierced with a fork.
Blend to Creaminess: Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. Alternatively, transfer the soup in batches to a regular blender (be careful with hot liquids, filling only halfway and venting the lid) and blend until smooth.
Adjust Consistency & Seasoning: Return the soup to low heat. If using, stir in the unsweetened plant-based milk for extra creaminess. Taste and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, add a splash more broth or water until desired consistency is reached.
Serve: Ladle the hot soup into bowls. Garnish generously with fresh chopped parsley before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Cleaning Leeks: Always slice and then thoroughly wash leeks to remove hidden grit, as dirt can often be trapped between their layers.
- 2Kohlrabi Selection: Choose kohlrabi that are firm and heavy for their size, with fresh-looking leaves if attached. Avoid any with soft spots or blemishes.
- 3Blending Safely: When using a regular blender for hot liquids, always fill the blender jar only halfway, remove the center cap from the lid (to allow steam to escape), and cover the opening with a kitchen towel to prevent splatters.
- 4Make Ahead: This soup can be made ahead and stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of broth or water if it has thickened.
Adapt it for your goals.
Spicy Kick
Add a pinch of red pepper flakes or a dash of hot sauce during the sautéing step for a subtle heat.
Herbaceous TwistHerbaceous Twist
Experiment with other fresh herbs like chives, dill, or thyme instead of or in addition to parsley for a different aromatic profile.
Roasted VegetablesRoasted Vegetables
For a deeper, more complex flavor, roast the kohlrabi and potato with a drizzle of olive oil before adding them to the broth.
Why this is on our healthy list.
Digestive Health
Kohlrabi and leeks are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps maintain regularity.
Immune Support
Kohlrabi is packed with Vitamin C, a powerful antioxidant that supports the immune system and protects cells from damage.
Hydration
This soup is largely composed of water and hydrating vegetables, contributing to daily fluid intake and overall bodily function.
Frequently asked questions
While fresh is preferred for texture and flavor, you can use frozen kohlrabi. It may result in a slightly softer texture in the final soup, but the flavor will still be good.
