Best 6 Creamy Kohlrabi Soup Recipes

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Welcome to the world of creamy kohlrabi soup, a delightful and versatile dish that is sure to tantalize your taste buds. This creamy soup is crafted using the humble kohlrabi vegetable, known for its mild flavor and nutritional value. In this article, we'll take you on a culinary journey, exploring the best recipes for creating a velvety, flavorful, and satisfying creamy kohlrabi soup. From classic preparations to innovative twists, we'll provide you with the inspiration and guidance you need to make this delicious soup a staple in your kitchen. So, grab your apron, gather your ingredients, and let's embark on a delectable adventure as we delve into the art of making the perfect creamy kohlrabi soup.

Let's cook with our recipes!

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

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

CARAMELIZED KOHLRABI SOUP



Caramelized Kohlrabi Soup image

This is a great way to use the mountains of kohlrabi and turnips available in winter at the farmers' market (or crammed into your community-supported agriculture box). When caramelized in the oven and simmered into soup, these hardy roots turn sweet and mellow, making for a comforting and cozy soup.

Provided by Melissa Clark

Categories     soups and stews, appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 11

3 pounds kohlrabi, turnips or a combination, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, more as needed
1 3/4 teaspoons kosher salt, more to taste
1/2 teaspoon black pepper
1 large white onion, peeled and diced
3 garlic cloves, minced
2 cups vegetable or chicken stock (or use water)
1 bay leaf
1 small lemon, preferably a Meyer lemon
Grated Parmigiano-Reggiano, as needed
Smoky chile powder, as needed

Steps:

  • Arrange an oven rack 4 to 6 inches from the broiler. On a rimmed baking sheet, toss together kohlrabi, 2 tablespoons oil, 3/4 teaspoon salt and the black pepper. Transfer to oven and broil until very well browned, about 10 minutes total, tossing halfway through cooking. (Watch carefully to see that they do not burn.)
  • Meanwhile, heat the remaining 2 tablespoons oil in a medium pot over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 7 minutes. Stir in garlic and let cook for 1 minute.
  • Add roasted kohlrabi, stock, 3 cups water, the bay leaf and 1 teaspoon salt. Bring mixture to a boil; reduce heat to medium, cover partly, and simmer until tender, about 30 minutes.
  • Discard bay leaf. Using an immersion blender or working in batches in a food processor, purée soup until very smooth.
  • Zest the lemon into the pot, then halve it and squeeze in its juice. Taste soup and add more salt if needed. Ladle soup into bowls and top with a drizzle of oil, grated cheese and a pinch of chile powder.

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

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

SAUTEED KOHLRABI WITH ONIONS AND CREAM



Sauteed Kohlrabi with Onions and Cream image

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 7

Cubes of peeled kohlrabi
Thinly sliced white onion
Unsalted butter
Finely shredded kohlrabi leaves
Heavy cream
Salt and pepper
Grated nutmeg

Steps:

  • Cook kohlrabi and onion in butter over medium-high heat until almost tender. Stir in kohlrabi leaves, and cook until wilted. Add a generous splash of heavy cream, and cook for a few seconds to reduce. Season with salt, pepper, and nutmeg. Serve with chicken, pork chops, or steak.

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

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.

NITKO'S KOHLRABI CREAM SOUP



Nitko's Kohlrabi Cream Soup image

This soup was an experiment, it turned out excellent. My intention was to use kohlrabi differently (in Croatia we use it only for two meals: stew and another stew), so I tried to make a soup. This is how it goes:

Provided by nitko

Categories     Vegetable

Time 50m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 12

100 g onions (baby spring onions)
20 g celery (green sprigs)
1 teaspoon olive oil
20 g butter
400 g kohlrabi
1 garlic clove
2 tablespoons semolina
100 g heavy cream
15 g pancetta
2 teaspoons parsley
10 g salt
2 g pepper (white)

Steps:

  • Cut spring onions and kohlrabi and sauté it in mixture of olive oil and butter.
  • When it gets soft add celery, garlic, salt, pepper and water (1 liter+) and cook 20-30 minutes on easy fire.
  • When the vegetable is soft take blender or stick blender to make creamy mixture. Add semolina into soup.
  • In the meantime cut pancetta into very thin pieces and fry them until crunchy. Put the pancetta onto a paper towel to soak fat.
  • Cook blended soup for 10-15 minutes more. Before serving add heavy cream and parsley. Serve with croutons.

Nutrition Facts : Calories 190.1, Fat 14.6, SaturatedFat 8.5, Cholesterol 44.9, Sodium 1038.9, Carbohydrate 13.6, Fiber 4.4, Sugar 3.8, Protein 3.3

Tips:

  • Choose the right kohlrabi: Look for firm, smooth kohlrabi with a vibrant green color. Avoid any with blemishes or signs of wilting.
  • Peel and chop the kohlrabi: Use a sharp knife to peel the kohlrabi, then cut it into small cubes. This will help it cook evenly and quickly.
  • Don't overcrowd the pan: When sautéing the kohlrabi, make sure not to overcrowd the pan. This will prevent it from steaming instead of browning.
  • Use a good quality vegetable broth: The vegetable broth you use will make a big difference in the flavor of the soup. Choose a broth that is low in sodium and has a rich, flavorful taste.
  • Don't overcook the soup: Kohlrabi is a quick-cooking vegetable, so be careful not to overcook it. The soup should be simmered for just until the kohlrabi is tender, about 15 minutes.
  • Season to taste: Once the soup is cooked, season it to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or dried thyme, to taste.
  • Serve with your favorite toppings: Creamy kohlrabi soup is delicious on its own, but you can also serve it with a variety of toppings to make it even more special. Some popular options include croutons, shredded cheese, or a dollop of sour cream.

Conclusion:

Creamy kohlrabi soup is a delicious and healthy way to enjoy this versatile vegetable. It's easy to make and can be tailored to your own taste preferences. With its creamy texture and slightly sweet flavor, this soup is sure to be a hit with the whole family. So next time you're looking for a new and exciting soup recipe, give creamy kohlrabi soup a try!

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