Best 3 Cream Of Kohlrabi Soup Recipes

Cream of kohlrabi soup is a delightful and creamy dish that is perfect for a light lunch or a cozy dinner. Featuring kohlrabi, a unique vegetable with a mild flavor, this soup is packed with nutrients and has a smooth and velvety texture. The dish is often seasoned with aromatic herbs and spices, and may include additional vegetables or proteins for added flavor and texture. Whether you're looking for a simple yet satisfying meal or a dish that showcases the versatility of kohlrabi, this cream of kohlrabi soup is sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

CREAM OF KOHLRABI SOUP

Cream of Kohlrabi Soup image

Creamy kohlrabi soup with a delicate, yet hearty flavor. Serve with bread croutons and a dollop of cream if desired.

Provided by Vanessa Gross Brooks

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 10

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
salt and ground black pepper to taste

Steps:

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 Facts : Calories 90.4 calories, Carbohydrate 8.7 g, Cholesterol 6.1 mg, Fat 5 g, Fiber 2.2 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 92.4 mg, Sugar 5.6 g

CREAMY KOHLRABI SOUP

Creamy Kohlrabi Soup image

This is a simple but hearty dish. It's similar to cream of broccoli soup only much better! My husband loves this soup so much he planted kohlrabi in our garden; it looks like a small green turnip. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter. Serve with your favorite bread.

Provided by TiKiWaHiNe

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 onion, chopped
1 pound kohlrabi, peeled and cut into 1/2-inch dice
2 ½ cups vegetable broth
2 ½ cups milk
1 bay leaf
1 pinch salt and ground black pepper to taste
¼ cup uncooked orzo pasta

Steps:

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 another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes.
Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes.

Nutrition Facts : Calories 253.2 calories, Carbohydrate 33.3 g, Cholesterol 27.5 mg, Fat 9.6 g, Fiber 3.2 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 416.7 mg, Sugar 15 g

CREAMED KOHLRABI

Creamed Kohlrabi image

This might look like potato salad, but it's actually kohlrabi cubes covered in a white, velvety sauce and accented with chives. Kohlrabi is one of my favorite vegetables. -Lorraine Foss, Puyallup, Washington

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

4 cups cubed peeled kohlrabi (about 6 medium)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
Dash paprika
1 large egg yolk, lightly beaten
Minced chives

Steps:

Place kohlrabi in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 6-8 minutes., Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil. Stir in the salt, pepper and paprika. Gradually stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Drain kohlrabi and place in a serving bowl; add sauce and stir to coat. Sprinkle with chives and additional paprika.

Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 276mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.

Tips:

Select young kohlrabi: Younger kohlrabi tends to be more tender and flavorful, with a milder taste. Look for kohlrabi that is about the size of a tennis ball, with smooth, unblemished skin.
Peel and dice the kohlrabi: Use a sharp knife to peel the kohlrabi, then cut it into small, 1-inch cubes. This will help it cook evenly and quickly.
Sauté the kohlrabi: Sautéing the kohlrabi in butter or oil before adding the liquid helps to develop its flavor and caramelize it slightly. This adds a nice depth of flavor to the soup.
Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich, flavorful taste.
Simmer the soup until the kohlrabi is tender: Simmer the soup for at least 20 minutes, or until the kohlrabi is tender. This will help to extract the flavor from the kohlrabi and develop the soup's overall flavor.
Puree the soup: Use an immersion blender or a regular blender to puree the soup until it is smooth and creamy. This will give the soup a velvety texture.
Season the soup to taste: Season the soup with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika, to taste.
Garnish the soup: Garnish the soup with fresh herbs, such as parsley, chives, or dill, before serving. This will add a pop of color and flavor to the soup.

Conclusion:

Cream of kohlrabi soup is a delicious and healthy soup that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its creamy texture and slightly sweet flavor, kohlrabi soup is a great way to enjoy this versatile vegetable. So next time you're looking for a new soup recipe, give cream of kohlrabi soup a try. You won't be disappointed!