Kohlrabi, a crunchy cruciferous vegetable that is sometimes called the German turnip, is well known for its crisp texture and mildly sweet flavor. I love it in soups, but it's also great in raw salads, oven-roasted for a hearty side dish or steamed to enhance its flavor. Kohlrabi is also rich in vitamins C and K, fiber, and antioxidants. A single cup of kohlrabi contains about 36 calories, making it a truly healthy and nutritious addition to your meals.
Kohlrabi can be a bit hard to find in vegetable stores or markets, but I'm truly lucky in this respect as I have a friend who grows this vegetable on his huge balcony here in Athens with tremendous results. Actually, I think I have rarely seen such big Kohlrabi as the ones he gave me this past week... and, of course, they ended up being peeled, diced, cooked and pureed for soups with a twist.
For a basic soup starter, I very often just cook the peeled and diced Kohlrabi with peeled and diced onions (one medium-sized onion to one medium-sized Kohlrabi) and boil them together in either veggie and/or chicken stock until cooked. I then, puree the mixture until smooth with an immersion blender and place in containers to be used immediately or to be frozen for use at some later date.
The Versatility of the Kohlrabi Soup Base
For the simplest and easiest Kohlrabi soup, I just use the pureed Kohlrabi/onion/stock thick version that looks like a mashed veggie soup but here the trick is to garnish it with yummy toppings to enhance its appeal and give it a bit of crunch.
The one you see in the photos is seasoned with salt and pepper and garnished with chopped pistachio kernels, crushed barley rusk and sprinkled with wasabi sesame seeds.
If you want to transform the kohlrabi into a creamier soup, you can, of course, add light cream or milk to it, or as I sometimes do... coconut milk. For those who want a creamier version without using any type of milk, I would suggest adding peeled potatoes to the basic soup starter as this is a good binder and will make a difference in the soup's texture.
My other most favorite garnishes for this soup are roasted sunflower seeds and a mixture of sprouts. For a bit more protein, top with a combination of roasted sunflower seeds and chickpeas, boiled or roasted + delicate-looking sprouts!
For those of you who prefer to go by a more structured recipe here are ingredients you'll need for another creamy and flavorful Kohlrabi soup that mTight surprise your taste buds!
1 tablespoon olive oil
1 medium onion, peeled and chopped
1 - 2 cloves garlic, minced, to taste - optional
2 medium kohlrabi bulbs, peeled and diced
1 medium potato, peeled and diced
4 cups vegetable or chicken broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 cup coconut milk (provides creaminess) - optional
Salt and pepper, to taste
Fresh cilantro or parsley for garnish or other herbs of choice
Preparation Method
Sautéing the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it turns translucent, which takes about 5 minutes. Then, stir in the minced garlic and cook for another minute, allowing the aroma to fill your kitchen.
Adding the Vegetables
Once the onion and garlic are ready, incorporate the diced kohlrabi and potato into the pot. The potato works as a natural thickener and enhances the soup's creaminess. Stir the mixture together for a few minutes to let the vegetables soak up the flavors.
Broth and Seasoning
Next, pour in the vegetable or chicken broth, forming the base of your soup. Add the ground cumin and smoked paprika to introduce warm, earthy notes. Bring the mixture to a gentle boil, then reduce the heat and allow it to simmer for about 20 - 30 minutes.
Adding the Creamy Twist
Once the vegetables are tender, it’s time to add the coconut milk. This ingredient not only grants a delightful creaminess but also contributes a subtle sweetness that complements the kohlrabi beautifully.
Blending the Soup
Use an immersion blender to puree the soup until it's smooth and creamy. If you don’t have one, transfer the mixture in batches to a standard blender. Allow it to cool slightly before blending to avoid splatters with hot liquid.
Final Touches: Seasoning and Garnishing
After blending, return the soup to the pot and gently reheat over low heat. Taste your creation and adjust the seasoning with salt and pepper as necessary.
To serve, ladle the soup into bowls and garnish with fresh herbs or other toppings of choice . . .providing a pop of color and flavor and making your dish more visually appealing and delicious . . . as well as so nutritious!
I sure hope you will try making some type of Kohlrabi or other Veggie soups and enjoy experimenting in the kitchen. If you like to share some of your ideas . . . I'd love to hear from you!
Happy Cooking!
Dear Karitas! Another great recipe!Thank you! Janet