Creamy Kohlrabi Soup

Creamy Kohlrabi Soup

18
TiKiWaHiNe 0

"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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Ingredients

50 m servings 253 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 514 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.

Reviews

18

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 strin...

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...

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 t...

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 ...

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 leave...

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 ha...

Very good! I took the advice on another reviewer and sprinkled cheddar cheese on top. Souper Soup!

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 rig...