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Creamy Kohlrabi Soup

TiKiWaHiNe

"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
Original recipe yields 4 servings

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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.

Nutrition Facts


Per Serving: 253 calories; 9.6 g fat; 33.3 g carbohydrates; 10.3 g protein; 27 mg cholesterol; 514 mg sodium. Full nutrition

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Reviews

Read all reviews 23
  1. 30 Ratings

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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

Got some kohlrabi from the CSA and picked this to try it. I thought it was pretty good, though a little bland partway through cooking it. Followed some of the other tips to punch it up a little....

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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 ...

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...

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!