For a richer flavor, consider using homemade chicken stock instead of water and bouillon. A touch of nutmeg or a squeeze of lemon juice can brighten the soup's flavor profile. Garnish with fresh herbs like chives or parsley for added visual appeal and freshness. For a vegan option, substitute the milk with cashew or almond milk and the chicken bouillon with vegetable bouillon. The soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
Cream of Kohlrabi Soup
-
PREP TIME10 mins
-
COOK TIME45 mins
-
TOTAL TIME55 mins
-
SERVING8 People
-
VIEWS6
Embrace the subtle charm of kohlrabi in this velvety smooth soup. A comforting blend of delicate flavors, perfect for a chilly evening. Consider adorning it with homemade croutons and a swirl of crème fraîche for an elevated experience.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate9 g
-
Cholesterol6 mg
-
Fiber2 g
-
Protein4 g
-
Saturated Fat1 g
-
Sodium92 mg
-
Sugar6 g
-
Fat5 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and diced celery, cooking for another 2 minutes until fragrant. (Total time: ~7 minutes)
02
StepIntroduce the kohlrabi cubes and bay leaf to the pot. Cook, stirring occasionally, for about 4 minutes to allow the kohlrabi to develop a slight sear. (Total time: ~11 minutes)
03
StepSlowly pour in the water and milk, stirring to combine. Incorporate the chicken bouillon granules, ensuring they dissolve completely. (Total time: ~12 minutes)
04
StepBring the soup to a gentle boil over medium heat, stirring frequently to prevent scorching or excessive frothing of the milk. Once boiling, reduce the heat to low, partially cover the pot, and simmer for approximately 30 minutes, or until the kohlrabi is very tender. (Total time: ~42 minutes)
05
StepRemove the pot from the heat. Carefully remove and discard the bay leaf.
06
StepWorking in batches, fill a blender (or use an immersion blender) halfway with the soup. If using a standard blender, secure the lid tightly and pulse a few times before blending on high speed until completely smooth. Pour the blended soup into a clean pot. Repeat with the remaining soup.
07
StepReturn the soup to the stove and gently reheat until warmed through. Season with sea salt and freshly ground black pepper to taste. Adjust seasoning as needed.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Albina Hartmann
Jun 30, 2025Next time, I'll try adding a bit of lemon juice for a touch of acidity.
Pasquale Stamm
Jun 29, 2025I used vegetable broth instead of chicken bouillon to make it vegetarian, and it was still fantastic!
Nelda Breitenberg
Jun 29, 2025The instructions are very clear and easy to follow, a great recipe for a beginner cook.
Rocky Heller
Jun 29, 2025This soup is surprisingly delicious! I was hesitant about kohlrabi, but this recipe changed my mind.
Brice Beatty
Jun 29, 2025I made a double batch and froze half for later. It reheated beautifully.
Beulah Collins
Jun 29, 2025My kids loved it! I pureed it until super smooth, and they devoured it.
Nina Heidenreich
Jun 29, 2025I added a splash of white wine while sautéing the onions, and it elevated the flavor even more!
Dariana Mclaughlin
Jun 28, 2025The recipe was easy to follow, and the soup turned out perfectly creamy.