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Creamy Kohlrabi Soup

Rated as 4.48 out of 5 Stars
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
Original recipe yields 4 servings

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.

Nutrition Facts


Per Serving: 253 calories; 9.6 33.3 10.3 27 417 Full nutrition

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Reviews

Read all reviews 26
  1. 33 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

It's a good base, but very bland if prepared only following the recipe. I added a ton of spices including oregano, garlic salt, Hungarian paprika, Indian cayenne, and some pepperjack cheese. I f...

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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...

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...

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...

The only reason I gave 4 stars is because I thought as written, it's a little thin. After blending the soup, I made a roux (I didn't measure, but I think it was 4T of butter and 3-4 heaping spoo...

Added 2 potatoes and 2 tbsp flour to thicken soup. Used savory, 2 tsp and garlic for flavor. Use an immersion blender if available. Lightly toasted noodles before adding to soup. Delicious!

This was an excellent soup. We had never tried kohlrabi and were nervous to try it at first. I used chicken broth instead of vegetable like a few reviewers suggested and added a tsp garlic and u...