Velvety Delight: Creamy Kohlrabi Soup Recipe for Comfort and Flavor

Kohlrabi, a member of the brassica family, often gets overlooked in the vegetable aisle. With its bulbous shape and crisp, slightly sweet flavor, it’s a versatile ingredient that deserves more attention. This recipe celebrates the unique taste of kohlrabi by transforming it into a luscious, creamy soup that’s perfect for a chilly evening or a light lunch. Forget the usual potato soup; this kohlrabi creation is a delightful twist on a classic comfort food.

## Why You’ll Love This Creamy Kohlrabi Soup

* **Unique Flavor:** Kohlrabi offers a mild, slightly sweet, and subtly peppery flavor that’s unlike any other vegetable. It’s a refreshing change from the usual soup suspects.
* **Creamy Texture:** The soup is incredibly smooth and velvety, thanks to the addition of cream (or a dairy-free alternative). It’s a truly comforting and satisfying dish.
* **Nutrient-Rich:** Kohlrabi is packed with vitamins and minerals, including vitamin C, potassium, and fiber. This soup is a delicious way to boost your nutrient intake.
* **Easy to Make:** This recipe is surprisingly simple to prepare. With just a few ingredients and a little bit of simmering, you can have a delicious and comforting soup on the table in no time.
* **Versatile:** You can easily customize this soup to your liking. Add different herbs, spices, or vegetables to create your own unique variation.

## Ingredients You’ll Need

* **Kohlrabi:** The star of the show! Look for firm, smooth kohlrabi bulbs with healthy-looking greens (if attached). You’ll need about 2 medium-sized kohlrabi bulbs (about 1 pound). About 500g
* **Onion:** A yellow or white onion will provide a flavorful base for the soup. About 1 medium sized
* **Garlic:** Adds depth and complexity to the flavor. About 2-3 cloves
* **Vegetable Broth (or Chicken Broth):** Provides the liquid base for the soup. Use a good-quality broth for the best flavor. About 4 cups or 1 liter
* **Heavy Cream (or Dairy-Free Alternative):** Creates the creamy texture. Coconut cream, cashew cream, or oat cream are all great options. About 1/2 cup or 120ml
* **Butter (or Olive Oil):** Used for sautéing the vegetables. About 2 tablespoons or 30ml
* **Fresh Herbs:** Parsley, chives, dill, or thyme all work well as a garnish. Fresh is always best! 2-3 tablespoons chopped
* **Salt and Pepper:** To taste. Start with 1/2 teaspoon salt and 1/4 teaspoon pepper, and adjust as needed.
* **Optional:** A squeeze of lemon juice adds a touch of brightness and acidity. Nutmeg or curry powder for a spiced flavor. Toasted croutons for texture.

## Equipment You’ll Need

* **Large Pot or Dutch Oven:** For cooking the soup.
* **Cutting Board and Knife:** For chopping the vegetables.
* **Vegetable Peeler:** For peeling the kohlrabi.
* **Immersion Blender (or Regular Blender):** For pureeing the soup.

## Step-by-Step Instructions

Follow these detailed steps to create the perfect creamy kohlrabi soup:

**1. Prepare the Kohlrabi:**

* Wash the kohlrabi bulbs thoroughly. If the greens are attached, remove them and set them aside. They can be used in other dishes or added to the soup for extra flavor (but be mindful that they can be a little bitter). The leaves are edible and often have a stronger flavour than the bulb.
* Peel the kohlrabi bulbs with a vegetable peeler. The outer skin can be tough and fibrous, so it’s important to remove it completely.
* Cut the peeled kohlrabi into 1-inch cubes. Aim for uniform size pieces to ensure even cooking.

**2. Sauté the Aromatics:**

* Peel and chop the onion. Dice it finely for even cooking.
* Mince the garlic. You can use a garlic press or chop it finely with a knife.
* In a large pot or Dutch oven, melt the butter (or heat the olive oil) over medium heat.
* Add the chopped onion to the pot and sauté for 5-7 minutes, or until softened and translucent. Stir occasionally to prevent burning.
* Add the minced garlic to the pot and sauté for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.

**3. Cook the Kohlrabi:**

* Add the cubed kohlrabi to the pot with the sautéed onion and garlic.
* Stir well to coat the kohlrabi with the butter/oil and aromatics.
* Cook for 5-7 minutes, stirring occasionally, until the kohlrabi starts to soften slightly. Cooking it a bit before adding the broth helps to develop its flavor.

**4. Simmer the Soup:**

* Pour the vegetable broth (or chicken broth) over the kohlrabi in the pot.
* Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the kohlrabi is very tender and easily pierced with a fork.
* Check the kohlrabi for doneness. It should be very soft and easily mashable.

**5. Puree the Soup:**

* Remove the pot from the heat.
* Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Be very careful when blending hot liquids, as they can splatter.
* If using a regular blender, make sure to vent the lid slightly to allow steam to escape and prevent pressure buildup.

**6. Add the Cream and Season:**

* Stir in the heavy cream (or dairy-free alternative) into the pureed soup. Gently heat through.
* Season the soup with salt and pepper to taste. Start with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and adjust as needed.
* Taste the soup and add more salt, pepper, or other seasonings as desired. A squeeze of lemon juice can brighten the flavor, or a pinch of nutmeg or curry powder can add warmth.

**7. Garnish and Serve:**

* Ladle the creamy kohlrabi soup into bowls.
* Garnish with fresh herbs, such as parsley, chives, dill, or thyme.
* Optionally, top with a dollop of sour cream or Greek yogurt, a sprinkle of toasted croutons, or a drizzle of olive oil.
* Serve immediately and enjoy!

## Tips for the Best Creamy Kohlrabi Soup

* **Choose Fresh Kohlrabi:** Look for firm, smooth kohlrabi bulbs with healthy-looking greens. Avoid kohlrabi that is soft, bruised, or has blemishes.
* **Don’t Overcook the Kohlrabi:** Overcooked kohlrabi can become mushy and lose its flavor. Simmer the soup until the kohlrabi is tender but still has a bit of bite.
* **Adjust the Creaminess:** If you prefer a thinner soup, add more broth. For a thicker soup, simmer it for a few more minutes to reduce the liquid.
* **Experiment with Flavors:** Feel free to add other vegetables to the soup, such as potatoes, carrots, or celery. Spices like nutmeg, curry powder, or ginger can also add a unique twist.
* **Make it Vegan:** Use a dairy-free alternative for the cream, such as coconut cream, cashew cream, or oat cream. Ensure your broth is vegetable-based.
* **Use Kohlrabi Greens:** Don’t throw away the kohlrabi greens! They can be added to the soup during the simmering process for extra flavor and nutrients. Just be aware that they can be slightly bitter, so add them sparingly.
* **Toast some seeds:** Toast pumpkin or sunflower seeds for a crunchy and nutty topping.
* **Roast the Kohlrabi:** For a richer flavour, roast the kohlrabi with some garlic and herbs before adding it to the soup.

## Variations on Creamy Kohlrabi Soup

* **Spicy Kohlrabi Soup:** Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a kick of heat.
* **Curried Kohlrabi Soup:** Add a teaspoon of curry powder to the soup while sautéing the vegetables.
* **Kohlrabi and Potato Soup:** Add diced potatoes to the soup along with the kohlrabi for a heartier dish.
* **Kohlrabi and Apple Soup:** Add diced apple to the soup for a sweet and savory flavor combination.
* **Smoked Kohlrabi Soup:** Add a tablespoon of smoked paprika to the soup for a rich, smoky flavour.
* **Creamy Kohlrabi and Leek Soup:** Substitute the onion with leeks for a milder, sweeter flavour. Use only the white and light green parts of the leeks and make sure to wash them thoroughly.

## Serving Suggestions

* Serve the creamy kohlrabi soup as a starter or a light lunch.
* Pair it with a grilled cheese sandwich or a crusty bread for a complete meal.
* Serve it hot or cold, depending on your preference.
* Garnish with your favorite toppings, such as fresh herbs, sour cream, or croutons.
* Accompany with a fresh green salad for a balanced and healthy meal.

## Make Ahead and Storage Instructions

* **Make Ahead:** The creamy kohlrabi soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3 days. The soup may thicken slightly as it sits, so you may need to add a little broth or water when reheating.
* **Freezing:** While the soup can be frozen, the texture may change slightly upon thawing, especially if it contains cream. If you plan to freeze the soup, it’s best to omit the cream until after thawing and reheating. Freeze in portion-sized containers for easy thawing.

## Nutritional Information (per serving, approximate)

* Calories: 150-200
* Fat: 10-15g
* Protein: 3-5g
* Carbohydrates: 10-15g
* Fiber: 3-5g

*Note: Nutritional information can vary depending on the specific ingredients used.*

## Enjoy This Creamy Kohlrabi Soup!

This creamy kohlrabi soup is a delicious and comforting way to enjoy this often-overlooked vegetable. With its unique flavor, velvety texture, and simple preparation, it’s sure to become a new favorite. So, give it a try and discover the deliciousness of kohlrabi!

## FAQ

**Can I use frozen kohlrabi?**

While fresh kohlrabi is preferred for its superior flavour and texture, frozen kohlrabi can be used in a pinch. Thaw it completely before adding it to the soup and be aware that the texture may be slightly softer.

**What if I don’t have an immersion blender?**

No problem! You can carefully transfer the soup to a regular blender in batches and blend until smooth. Be very careful when blending hot liquids, as they can splatter. Vent the lid slightly to allow steam to escape.

**Can I add other vegetables to the soup?**

Absolutely! Feel free to add other vegetables like potatoes, carrots, celery, or even apples to the soup for added flavour and nutrients. Just adjust the cooking time accordingly.

**How do I make this soup vegan?**

To make this soup vegan, simply use vegetable broth and a dairy-free cream alternative like coconut cream, cashew cream, or oat cream.

**My soup is too thick. How can I thin it out?**

Add more broth or water to the soup until it reaches your desired consistency. Heat through before serving.

**My soup is too thin. How can I thicken it?**

Simmer the soup for a few more minutes to reduce the liquid. You can also add a slurry of cornstarch or flour mixed with water to thicken it (add a little at a time until you reach your desired consistency).

**What are some good toppings for this soup?**

Some delicious toppings for creamy kohlrabi soup include fresh herbs like parsley, chives, or dill, a dollop of sour cream or Greek yogurt (if not vegan), toasted croutons, a drizzle of olive oil, toasted seeds, or a sprinkle of grated cheese (if not vegan).

**How do I know if my kohlrabi is good?**

Look for firm, smooth kohlrabi bulbs that feel heavy for their size. Avoid kohlrabi that is soft, bruised, or has blemishes. The leaves (if attached) should be fresh and green, not wilted or yellowed.

**Is kohlrabi good for you?**

Yes! Kohlrabi is a nutrient-rich vegetable that’s low in calories and high in fiber, vitamin C, potassium, and other essential nutrients. It’s a great addition to a healthy diet.

**Can I use the kohlrabi leaves in the soup?**

Yes, you can use the kohlrabi leaves in the soup. They have a slightly stronger flavor than the bulb and can add extra nutrients. Just be sure to wash them thoroughly before adding them to the soup and add them towards the end of the cooking time.