Every single time I have to bring something, this recipe gets requested. It is excellent and has a festive appearance thanks to the red, green, and white.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 pound kohlrabi, peeled and cut into 1/2-inch dice
- 2 ½ cups vegetable broth
- 2 ½ cups milk
- 1 large bay leaf
- salt and ground black pepper to taste
- ¼ cup uncooked orzo pasta
Instructions
- Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir for 2 minutes. Add broth, milk, and bay leaf; bring to a boil. Reduce the heat to low, cover, and simmer until kohlrabi is tender, about 25 minutes.
- Remove and discard bay leaf. Blend soup with an immersion blender. Season with salt and pepper.
- Add orzo, cover, and simmer until orzo is tender, about 10 minutes.
Nutrition Facts
| Calories | 253 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 6 g |
| Sodium | 417 mg |
| Sugars | 15 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I love kohlrabi and this is a delicious soup. I didn’t make any changes, but I DID cook the kohlrabi greens, which – lucky me – were nice and fresh with my batch (that’s not always the case, but if you’re fortunate to get the greens, you can prep and cook them the same as any greens)
I grew kohlrabi for the first time this year and enjoyed finding different ways to prepare it. I thought this was decadent. I added a little chicken better than boullion while sautéing for salt and savory (I didn’t add any additional salt). I didn’t add the orzo as I couldn’t wrap my mind around the idea of those slippery little orzo noodles with the purée texture. I think it would also be good with something added for more texture but not sure what it would be. The purée was essential on my end to remedy any tougher pieces of kohlrabi. My husband couldn’t get past texture but that’s fine, more leftovers for me! Thank you for sharing this recipe!
Yuck…bland and tasteless…even added some pepper cheese. Would not recommend.
Have made it several times always a double batch to which I add 1 cup of Marsala wine which adds an additional flavor profile. With or without the orzo this is one of my favorite soups, especially now that fresh vegetables are appearing at the farmers markets.
I love the flavor of the soup. It is a little runny but when you add the orzo pasta it helped to thicken it a bit. I also let it simmer without the lid after I cooked the orzo pasta so that helped to make it a thicker soup too. I changed the recipe a little bit. I made the soup with coconut milk, 2 bay leafs, some garlic and chicken broth. I added some smoked turkey into the soup so we had some protein and that made the soup over the top. I served it with a vegetable tray and homemade herb bread.
It’s a good base, but very bland if prepared only following the recipe. I added a ton of spices including oregano, garlic salt, Hungarian paprika, Indian cayenne, and some pepperjack cheese. I fried some jalapenos to toss up on top.
Of course I made changes and yes, I will make it again. To be honest, I was looking for a basic kohlrabi soup recipe and this is it. I read all of the reviews and came up with my own way to make it thick and creamy. First of all, I used 4 kohlrabi bulbs. I added celery to the onion and I also used Better than Bouillon vegetable instead of regular vegetable broth. Here’s what I really changed, since my kids don’t like dairy, I knew 2-1/2 cups would be too much milk so I used a can of cream of celery and cream of potato soups and I added 5 cups of water plus sweet potato greens to the broth after I took out the kohlrabi to blend it. I let the soup simmer for an additional 15 minutes. My children absolutely loved it.
Delicious!! I added a few cloves of garlic with the onion, and since I didn’t have vegetable broth I added plain water and a whole carrot for taste. No orzo because I don’t eat Pasta. This soup doesn’t need it 🙂
Got some kohlrabi from the CSA and picked this to try it. I thought it was pretty good, though a little bland partway through cooking it. Followed some of the other tips to punch it up a little. Lowrys, garlic, lemon juice. Then I put in the orzo per the directions. It never cooked properly and completely ruined the soup. Ended up dumping the whole pot and making something else. Gave it 2 stars instead of 1 because I can see the potential without the orzo.
The only reason I gave 4 stars is because I thought as written, it’s a little thin. After blending the soup, I made a roux (I didn’t measure, but I think it was 4T of butter and 3-4 heaping spoonfuls of flour) and slowly stirred the blended soup into the roux. I also didn’t have bay leaves, so I used 1/2t of thyme instead.
This was delicious! I didn’t feel like dirtying another pot/bowl, so I only blended as much as I could fit in one batch. I left the rest in chunky form, and I really enjoyed the kohlrabi chunks that were left. I think I’ll deliberately leave more chunks next time. I also didn’t have enough milk, so I substituted about a cup of half and half for a cup of milk.
A good relatively healthy creamy soup! (I say relatively because I did add a lot of Parmesan cheese. Still great!)
Added 2 potatoes and 2 tbsp flour to thicken soup. Used savory, 2 tsp and garlic for flavor. Use an immersion blender if available. Lightly toasted noodles before adding to soup. Delicious!
I reduced it and it makes a good sauce for chicken!
This was an excellent soup. We had never tried kohlrabi and were nervous to try it at first. I used chicken broth instead of vegetable like a few reviewers suggested and added a tsp garlic and used seasoned salt. This recipe is fabulous. Thank you.
What a delicious way to prepare kohlrabi! I agree that the soup was a bit thin but I cooked it down to a desirable consistency. Minor tweaks: used ghee, added a clove of garlic, used 2 bay leaves, and tossed the tops in at the end with the orzo. One of the best creamed soups I’ve made.
This was a very tasty soup. It was my first time cooking and tasting kohlrabi and I will definitely make it again. It wasn’t very thick or creamy, but tasted very good.
Wow, very nice soup! I am eating it as I type. I just pulled the last of the kohlrabi out of the garden and this soup was a great way to use some of them. I have only eaten them raw. I didn’t have regular milk so used a can of evaporated milk and the broth. After blending I thought it was a little thin so added about a tablespoon of masa harina and that worked fine. Also, a tiny sprinkle of nutmeg and topped with a grating of Parmesan. Excellent!
Awesome! This is the best thing I’ve ever made with kohlrabi. I threw in some carrots and subbed millet for the orzo. I also added chopped kohlrabi greens after the puree, and added the milk (a bit less) at that time. No extra salt needed. Loved by the whole family – Double this!
This was a very tasty soup but be sure to take the time to peel the kohlrabi really well or you’ll end up with strings of fiber in your bowl.
Very good! I took the advice on another reviewer and sprinkled cheddar cheese on top. Souper Soup!