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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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

253 calories; protein 10.3g 21% DV; carbohydrates 33.3g 11% DV; fat 9.6g 15% DV; cholesterol 27.5mg 9% DV; sodium 416.7mg 17% DV. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/18/2012
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! Read More
(12)

Most helpful critical review

Rating: 3 stars
11/11/2018
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 fried some jalapenos to toss up on top. Read More
34 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/17/2012
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! Read More
(12)
Rating: 5 stars
07/13/2013
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! Read More
(9)
Rating: 4 stars
06/24/2012
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! Read More
(6)
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Rating: 5 stars
06/27/2013
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. Read More
(4)
Rating: 5 stars
08/30/2012
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. Read More
(3)
Rating: 4 stars
07/24/2017
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 spoonfuls of flour) and slowly stirred the blended soup into the roux. I also didn't have bay leaves, so I used 1/2t of thyme instead. Read More
(2)
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Rating: 5 stars
04/22/2015
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. Read More
(2)
Rating: 5 stars
09/22/2013
Great recipe. Omitted the orzo. Used a little leek i had left over as well 2 stalks of celery. Used 2 1/2 cups veggie and chix broth and 1/2 cup of unsweetened soy milk. Absolutely delicious. I like my soups a bit thicker and this turned out wondeful. Also add a clove of garlic. Highly recommend! Read More
(1)
Rating: 5 stars
06/19/2013
Shred cheese and sprinkle on top. Delicious! Read More
(1)
Rating: 3 stars
11/11/2018
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 fried some jalapenos to toss up on top. Read More