Go Back

Creamy Kohlrabi Soup

This kohlrabi soup recipe is so simple to make. My husband loves it so much that he planted kohlrabi in our garden. Kohlrabi looks like a small green turnip; its taste and texture are similar to broccoli stems or cabbage hearts but milder and sweeter. Serve this soup with your favorite bread.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 860.9 kcal

Equipment

  • 1 Large Stockpot
  • 1 Immersion Blender Alternatively, a stand blender may be used, working in batches.
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Vegetable Peeler

Ingredients
  

Main

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

Instructions
 

  • 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 for 2 minutes. Add broth, milk, and bay leaf; bring to a boil. Reduce the heat to low, cover, and simmer until kohlrabi is tender, about 25 minutes.
  • Remove and discard bay leaf. Blend soup with an immersion blender. Season with salt and pepper.
  • Add orzo, cover, and simmer until orzo is tender, about 10 minutes.

Notes

1. Thoroughly peel the kohlrabi, as the outer layer can be fibrous. Aim for consistent dice size for even cooking. 2. For added depth, deglaze the pot with a splash of dry white wine after sautéing the kohlrabi and before adding liquids. 3. A pinch of freshly grated nutmeg can elevate the creamy notes of the soup. 4. Taste and adjust seasoning generously before serving. Garnish with fresh chives or parsley for a bright finish and textural contrast. 5. If using a stand blender, ensure the soup cools slightly to prevent pressure buildup, and blend in small batches.