Creamy kohlrabi soup with a delicate, yet hearty flavor. Serve with bread croutons and a dollop of cream if desired.


Recipe Summary

10 mins
45 mins
55 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a pot over medium heat. Add onion and cook until just soft, 3 to 5 minutes. Add garlic and celery and cook another 2 minutes. Stir in kohlrabi and bay leaf and cook for 4 minutes. Slowly add water and milk and stir to combine. Mix in chicken bouillon granules.

  • Bring soup to a boil over medium heat, stirring frequently to prevent milk from frothing too much. Reduce heat and partially cover pot. Simmer until kohlrabi is very soft, about 30 minutes. Remove soup from heat; remove and discard bay leaf.

  • Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Season with additional salt and pepper to taste.

  • Return soup to stove and heat until hot.

Cook's Notes:

You can use vegetable stock instead of water, but then don't add the chicken bouillon granules.

If you like your soup vegan, use vegetable stock and omit the milk.

You can use a stick blender to puree soup.

Nutrition Facts

90 calories; protein 3.7g; carbohydrates 8.7g; fat 5g; cholesterol 6.1mg; sodium 92.4mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0
Rating: 4 stars
I really enjoyed this! I had never cooked with kohlrabi before and this was a great recipe. I wasn't sure how much kohlrabi to buy (2 "large" bulbs is subjective) and my store only had small ones so I ended up using 4 small - this was about 1.5 lbs. Keep an eye on your pot since it can easily boil over from the milk. I ended up cooking about 40 mins since my kohlrabi chunks were about 1.5" and weren't done in 30 mins. Read More