Recipe by TiKiWaHiNe
"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."
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kohlrabi, peeled and cut into 1/2-inch dice
2 1/2 cups
2 1/2 cups
salt and ground black pepper to taste
uncooked orzo pasta
As far as cauliflower and kohlrabi soups go--this is probably 5 stars. I used chicken base instead of vegetable base (boullion) and also used 2 lbs of kohlrabi and 3 1/2 cups of each milk/broth. 1 huge onion and 2 green onions dash of lawry's and pepper and I thought it was great! Didn't have orzo on hand. Blended it (after slightly cooling) with my immersion blender (while still in the warm/hottish pot) and skipped dirtying the big blender. Great soup!
I make this soup in huge batches using huge Kohlrabi! Nobody buys the big ones (softball or larger), but they work well for the soup. Use a strainer after you blend it to get any remaining strings of fiber out!
This tasted delicious, but the broth was very thin. It may have just needed more kohlrabi, but I think next time I would add a couple tablespoons of flour. Overall, this was a very tasty way to use the kohlrabi from our CSA box. Thanks for sharing the recipe!
So delicious! The only thing I would recommend is making sure to peel the kohlrabi down to the softer white part - don't leave any fibrous bits cause they don't go away even in the blender.
Yum! I needed a recipe to use of Kohlrabi, which we had never had before. I followed the amounts in the directions, but had to adjust slightly based on what I had in the house. I added a cup of diced celery with the butter and onion and sauteed these together. I mashed the kohlrabi after cooking it in the broth mixture (for company, I'd puree--but it was fine with a bit of chunky texture for us). I used 1 cup of skim milk powder to 2 and 1/2 cups of water instead of milk (didn't have any reg. milk). Skipped the orzo (didn't have that either), but we truly didn't miss it.
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.
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!
This was way more enjoyable then I thought kohlrabi could be. Made it by the recipe with one change. I added fresh squeezed lemon in the bowl before I served it. I think it added just the right about of zing.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Kohlrabi Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 86
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