Cream of Kohlrabi Soup Recipe

If you've never tried kohlrabi, you're in for a treat. This often overlooked vegetable has a mild, sweet flavor and a tender, crisp texture. It's a member of the cabbage family and is known for its unique, bulbous shape and pale green or purple skin. While kohlrabi is delicious raw, it also shines in cooked dishes, such as this creamy and comforting Cream of Kohlrabi Soup.

This soup is the perfect way to highlight the delicate flavor and velvety texture of kohlrabi. It's a simple yet ...

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

Information

Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 8
Yield: 8 servings

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.

Nutrition

90 cal.

Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 6mg
Sodium: 92mg
Total Carbohydrate: 9g
Dietary Fiber: 2g
Total Sugars: 6g
Protein: 4g
Vitamin C: 34mg
Calcium: 112mg
Iron: 0mg
Potassium: 337mg

How to Make Cream of Kohlrabi Soup - A Step-by-Step Guide

Ingredients

Information

Nutrition

90 cal.

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