A Deliciously Tasty Kohlrabi Soup Recipe
Soups are a super way to get your recommended servings of vegetables every day. It’s also a great way to try different vegetable combinations and new-to-you veggies. You can do both when you make your own kohlrabi soup recipe in your kitchen!
What Is Kohlrabi?
You may not have heard this veggie’s name before, or you may have seen it at your local grocery store or farmer’s market. It typically grows and is harvested throughout the summer in many regions and has its own unique qualities.
Kohlrabi is a great vegetable that’s often used interchangeably with green cabbage. People who love this veggie say it’s excellent for those who enjoy cauliflower, broccoli, and Brussels sprouts. This vegetable is often smaller than those more commonly used ones but is flavorful and enjoyable at any size.
You can get a nice nutritional boost when you eat kohlrabi. This is because it’s loaded with fiber, potassium, and vitamin C. However, buy your kohlrabi with the leaves still attached to its bulb for the best nutritional value. This indicates that it’s still relatively fresh and ready to use!
Where Does Kohlrabi Soup Originate From?
While kohlrabi is known to be a popular vegetable in Eastern Europe, it isn’t easy to trace its use back to a single culture or country. This vegetable is featured in a variety of soups and other dishes around the world. As such, there are many creative and delicious versions of kohlrabi soup!
Make Your Own Kohlrabi Soup With This Delicious Recipe
The best way to make this soup is to follow this recipe, especially if you’re new to this vegetable. It’s easy, simple, and delectable, even though you don’t have to put much work into it. Here’s a heavenly kohlrabi soup recipe for you:
Ingredients:
- 1 tbsp olive oil
- 1 cup carrot, peeled and diced
- ¼ cup white onion, diced (may use other onions in a pinch, but white or yellow looks best)
- ½ tsp salt
- 1 garlic clove, minced
- 5 cups of vegetable broth or stock (chicken also works great if desired)
- 1 lb kohlrabi, leaves chopped and bulb peeled and diced (instructions on how to do this below)
- 1 sweet potato, peeled and diced (about 1 cup if measuring)
- 1 tbsp of lemon juice (fresh or bottled)
Directions:
- Place the oil, carrot, onion, and salt in a large pot or Dutch oven. Cook on medium heat until the onions soften and brown – usually about five minutes. Add the minced garlic and cook for another minute.
- Add 1 ½ cups of broth or stock to the pot and bring to a boil. Continue boiling for around ten minutes or until the carrots are soft.
- Carefully transfer the veggies and broth into a blender and blend until smooth. If your mixture is too thick to blend, you may add additional broth to help the process. (You may omit this step if you don’t want to blend the texture of the veggies away!)
- Pour the blended vegetables and broth back into the pot or Dutch oven. Add the remaining broth and bring to a boil.
- When your soup is boiling, add the kohlrabi bulbs and sweet potato. Add any desired additional salt. Cook for around 15 minutes or until the potato is fork-tender.
- Add the kohlrabi leaves and cook for an additional five minutes.
- Add the lemon juice and any additional salt if desired. Remove from heat.
- Ladle into large bowls, serve and enjoy!
There really isn’t anything too complicated about this soup recipe, but that doesn’t mean it won’t be one of the most delicious and nutritious ones you’ve ever made! Simply follow this recipe, and you can have this incredible soup on your table in under 30 minutes.
How to Get Your Kohlrabi Ready for Your Soup
Kohlrabi is prevalent in certain regions, but only some are familiar with this veggie. Here’s how you prepare your kohlrabi to use in your soup or other recipes:
Bulb
- Remove the stem and leaves if attached to the bulb and set aside.
- Peel and cut the bulb in half. (If your bulb is spongy or has brown spots, remove them as they are not edible.)
- Thinly slice your kohlrabi. You may cut it in half-circles or dice it. If you want to use larger pieces, they can be roasted or cooked for an extended period in a soup.
- If you like a crunchy texture in your soup, you may adjust the cooking time until your kohlrabi is the desired texture.
Stems and Leaves
- Simply wash, dry, and cut your stems and greens into the desired size before using.
Preparing kohlrabi to use in your soup is simple. Now you have all you need to make the kohlrabi soup recipe above!
Variations to Try in Your Own Kohlrabi Soup Recipe
Once you’ve tried this original recipe, you’ll be thinking of what you’ll want to add the next time you make it. Here are some ideas to get your creative juices flowing:
- Roast cauliflower and add at the end of cooking your soup
- Add your favorite vegetables, including beans, celery, bell peppers, zucchini, etc.
- Touch it up with some zest from apple cider vinegar or other favorites for an added zing
- Add heavy cream or sour cream (add at the very end of cooking to prevent curdling)
- Use your favorite cheese on top of your soup
- Measure out and add a teaspoon (or more) of your favorite herbs like oregano, thyme, rosemary, basil, paprika, parsley, turmeric, etc.
- Spice things up with hot peppers or sauce
- Cut and add one-inch cubes of russet potatoes
- Replace onions with leeks (or use both!)
- Bring cream cheese to room temperature, cut it into cubes, and stir it into the soup just before removing it from the heat
- Caramelize your onions before adding them to the soup
- Serve over cooked rice or pasta for a heartier meal
You aren’t limited to only these suggestions. Come up with and try your own ideas! Your way is the right way when you customize your soup to match your taste preferences.
When to Make Your Kohlrabi Soup Recipe
No matter what meal or occasion you’re thinking about making this recipe for, it will always make your family or guests think that you put a lot of work into it. While it does take some effort, the flavor is so enjoyable and rich that it will leave the impression that you spent a lot of time putting it together.
Make this recipe for lunches, dinners, potlucks, multiple-course meals, and any other event where you want to make an impression with your food. You’ll find that you’ll be getting requests for your recipe and tips on how to put together such a luscious dish.
