a flavorful, yet delicate, creamy kohlrabi soup. If preferred, top with a dollop of cream and bread croutons.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, peeled and chopped
- 1 stalk chopped celery
- 2 large kohlrabi bulbs, peeled and cubed
- 1 bay leaf
- 2 ½ cups water
- 2 ½ cups milk
- 2 tablespoons MSG-free chicken bouillon granules (Optional)
- salt and ground black pepper to taste
Instructions
- Heat oil in a pot over medium heat. Add onion and cook until just soft, 3 to 5 minutes. Add garlic and celery and cook another 2 minutes. Stir in kohlrabi and bay leaf and cook for 4 minutes. Slowly add water and milk and stir to combine. Mix in chicken bouillon granules.
- Bring soup to a boil over medium heat, stirring frequently to prevent milk from frothing too much. Reduce heat and partially cover pot. Simmer until kohlrabi is very soft, about 30 minutes. Remove soup from heat; remove and discard bay leaf.
- Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Season with additional salt and pepper to taste.
- Return soup to stove and heat until hot.
- You can use vegetable stock instead of water, but then don’t add the chicken bouillon granules.
- If you like your soup vegan, use vegetable stock and omit the milk.
- You can use a stick blender to puree soup.
Nutrition Facts
| Calories | 90 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 92 mg |
| Sugars | 6 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
We loved this!! The only change I made was the order on which the milk was added – which, I cooked in vegetable (vs chicken) broth sans milk for 45 minutes. Once kohlrabi was soft, removed bay leaf, added the milk, simmered for 10 min and then puréed. Wow! My husband declared I have to make this for guests! I agree babe. I agree. Thanks for some awesome inspiration for a easily overlooked vegetable!!
I really enjoyed this! I had never cooked with kohlrabi before and this was a great recipe. I wasn’t sure how much kohlrabi to buy (2 “large” bulbs is subjective), and my store only had small ones, so I ended up using 4 small – this was about 1.5 lbs. Keep an eye on your pot since it can easily boil over from the milk. I ended up cooking about 40 mins since my kohlrabi chunks were about 1.5″ and weren’t done in 30 mins.