Kohlrabi, often overlooked in the realm of vegetables, is an absolute gem when it comes to creating flavorful, hearty, and nutrient-packed dishes. A member of the cabbage family, this quirky vegetable looks like a cross between a turnip and a cabbage, with its bulbous shape and leafy green top. But don’t let its odd appearance fool you-it has a mildly sweet and slightly peppery flavor that makes it incredibly versatile in the kitchen.
One of the best ways to savor kohlrabi’s crisp texture and subtle flavor is by transforming it into a warm, comforting soup. This Kohlrabi Soup recipe is an excellent option for a cozy lunch or dinner, with the creamy base and delicate flavors offering a satisfying experience. Whether you’re already a fan of kohlrabi or just curious to try something new, this recipe is sure to captivate your taste buds.
Now, let’s dive into the recipe itself, the ingredients you’ll need, and a few expert tips on how to make the most of this wonderful veggie!
Kohlrabi Soup Recipe
This simple yet rich kohlrabi soup recipe combines the natural sweetness of the kohlrabi with savory herbs and vegetables, blending together for a comforting and hearty meal. The end result is a velvety smooth, creamy soup with a refreshing twist, perfect for both cool autumn evenings and chilly winter nights.
Ingredients Needed
Here’s what you’ll need to gather for this recipe:
- 2 medium-sized kohlrabis (peeled and cut into cubes)
- 1 tablespoon olive oil (or butter for a richer taste)
- 1 medium onion (finely chopped)
- 2 garlic cloves (minced)
- 1 large potato (peeled and diced – it adds creaminess to the soup)
- 4 cups vegetable broth (or chicken broth for a non-vegetarian option)
- 1 cup whole milk or heavy cream (for extra creaminess)
- Salt and pepper (to taste)
- Fresh herbs (such as thyme or parsley, for garnish)
- 1 tablespoon lemon juice (optional, for a touch of brightness)
Pro Tip: Feel free to play around with the broth-if you want something a bit richer, opt for chicken broth. For a vegan option, just make sure to go with vegetable broth and use coconut cream or oat milk as a substitute for dairy.
Cooking Instructions
Let’s break down the steps for making this kohlrabi soup, shall we?
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Prepare The Ingredients
- Start by peeling and cubing the kohlrabi. It’s important to remove the tough outer skin and chop it into bite-sized cubes for even cooking.
- Chop your onion and garlic finely, and dice the potato into chunks. The potato helps give the soup its creamy texture without the need for heavy cream or too many processed ingredients.
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Sauté The Aromatics
- In a large pot, heat the olive oil (or butter) over medium heat. Add the chopped onion and cook for about 5 minutes until the onion is translucent and soft.
- Add the minced garlic and cook for another minute, letting the garlic release its fragrant aroma.
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Cook The Vegetables
- Add the kohlrabi and diced potato to the pot, and stir everything together. Let the vegetables cook for about 5-7 minutes, stirring occasionally, to bring out their flavors.
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Simmer
- Pour in the vegetable broth (or chicken broth) and bring the mixture to a boil. Once it’s boiling, reduce the heat to a simmer and let the soup cook for 20-25 minutes, or until the kohlrabi and potatoes are fork-tender.
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Blend The Soup
- Once the vegetables are cooked, it’s time to puree! Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender.
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Add Dairy (or Dairy Alternatives)
- After blending, pour in the whole milk (or heavy cream), and stir well to combine. This will add a rich creaminess to the soup. Season with salt and pepper to taste. If you like your soup extra smooth, you can add more milk to reach your desired consistency.
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Final Touches
- Taste the soup and adjust the seasoning as needed. If you like a bit of brightness, add a tablespoon of lemon juice to elevate the flavor.
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Serve
- Ladle the soup into bowls, garnish with fresh herbs (like thyme or parsley), and enjoy with some warm crusty bread on the side!
Ingredient Insights
Understanding the ingredients can really elevate your appreciation of this soup and might inspire you to tweak it to your liking.
- Kohlrabi: The star of the show! Its mild sweetness and slight peppery bite provide the foundation for this soup. When cooked, its texture softens and becomes more delicate, blending seamlessly into the creamy base.
- Potatoes: These starchy veggies act as a natural thickener and give the soup a silky smooth finish. They add comfort without overwhelming the kohlrabi’s subtle flavor.
- Broth: The choice of broth (vegetable or chicken) impacts the depth of flavor in the soup. A good, rich broth gives the soup that homey, savory foundation. If you want a lighter, more vegetal taste, vegetable broth is the way to go.
- Milk or Cream: Adding milk or cream creates that luscious, velvety texture that makes soup so satisfying. It rounds out the flavors, making it more indulgent without being overly rich.
Expert Tips
To truly elevate this kohlrabi soup, here are a few expert tips:
- Roast the Kohlrabi First: For a deeper, more caramelized flavor, try roasting the kohlrabi cubes before adding them to the soup. Toss them in olive oil, salt, and pepper, and roast in the oven at 400°F for about 20 minutes until golden. Then, add them to the broth to simmer and blend as usual.
- Add a Dash of Spice: If you like a bit of heat, sprinkle in some cayenne pepper or red pepper flakes while sautéing the onions. The subtle spiciness can add an interesting contrast to the soup’s creamy texture.
- Incorporate Greens: For added color and nutrition, you can stir in some spinach, kale, or even arugula at the end of cooking. These greens will wilt into the soup, making it even more nourishing.
- Cheese Lovers: Try adding a handful of grated cheese (like Parmesan or Gruyère) at the end for an extra layer of richness and flavor.
Recipe Variations
While this kohlrabi soup is delicious as is, don’t be afraid to experiment! Here are a few variations you can try:
- Curried Kohlrabi Soup: Add a teaspoon of curry powder (or more to taste) to the sautéed onions and garlic for a spiced-up version of the soup.
- Kohlrabi & Leek Soup: Swap out the onion for leeks for a more delicate, sweet flavor. The leek will pair beautifully with the kohlrabi’s earthiness.
- Kohlrabi Soup with Bacon: If you’re not vegetarian, try adding crumbled bacon or pancetta to the soup for a smoky, savory flavor. You can even use bacon grease to sauté the onions for added richness.
- Vegan Kohlrabi Soup: Simply omit the milk and cream, and substitute with coconut milk or a non-dairy alternative. You can also replace the butter with olive oil to keep things plant-based.
Final Words
Making kohlrabi soup is not only an excellent way to explore new ingredients but also an opportunity to create a cozy, comforting dish that packs a punch in terms of both flavor and nutrition. The process is simple, the ingredients are easy to find, and the result is a creamy, velvety soup that you can customize to your taste. Whether you’re enjoying it alone or serving it to friends and family, it’s the kind of dish that always brings warmth and smiles to the table.
FAQs
What Is Kohlrabi And Why Is It Used In Soup?
Kohlrabi is a type of cabbage with a bulbous stem that has a mild, slightly sweet flavor. It is often used in soups for its ability to blend well with other vegetables and its tender texture when cooked.
What Are The Basic Ingredients For A Kohlrabi Soup Recipe?
A basic kohlrabi soup typically includes kohlrabi, onions, garlic, vegetable broth, and seasonings such as salt, pepper, and herbs like thyme or parsley. Some recipes also incorporate potatoes or carrots for added texture and flavor.
Can I Use Kohlrabi Leaves In The Soup?
Yes, the leaves of the kohlrabi plant are edible and can be used in soup. They have a slightly stronger flavor than the bulb, so they should be cooked longer to soften and mellow out.
How Do I Prepare Kohlrabi For The Soup?
To prepare kohlrabi, peel the tough outer skin using a vegetable peeler or knife, then cut it into cubes or slices. The tender inner flesh can be added directly to the soup.
Can I Make Kohlrabi Soup Vegan?
Yes, kohlrabi soup can easily be made vegan by using vegetable broth and omitting any dairy or animal-based ingredients. For creaminess, you can add coconut milk or cashews.
What Are Some Variations Of Kohlrabi Soup?
Some variations include adding root vegetables like carrots or potatoes for extra flavor and texture, blending the soup for a creamy consistency, or incorporating spices such as cumin, coriander, or turmeric for a more complex taste.
How Long Does It Take To Cook Kohlrabi Soup?
Kohlrabi soup typically takes 30 to 45 minutes to cook, depending on the size of the vegetable pieces and the desired consistency of the soup. If blending the soup, it may take a little longer to reach the desired texture.
Can I Freeze Kohlrabi Soup?
Yes, kohlrabi soup freezes well. To freeze, let the soup cool completely, then store it in an airtight container or freezer bag. It can be kept frozen for up to 3 months.
What Do I Serve With Kohlrabi Soup?
Kohlrabi soup pairs well with crusty bread, a light salad, or a protein-rich side dish like roasted chicken or tofu. You can also garnish the soup with fresh herbs or a dollop of sour cream or yogurt.
Is Kohlrabi Soup Healthy?
Yes, kohlrabi soup is a healthy choice. It is low in calories, high in fiber, and rich in vitamins and minerals, including vitamin C, potassium, and antioxidants. It can also be made low-fat and low-sodium depending on your choice of ingredients.