Creamy Kohlrabi Soup with Potatoes (German Recipe)

Name: Creamy Kohlrabi Soup with Potatoes (German Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1.5 lbs kohlrabi; 1 lb potatoes; 1 medium onion; 1 tablespoon olive oil; 3¼ cups vegetable or chicken stock; 3 heaped tablespoons cream cheese; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon sugar; a few gratings of nutmeg; Fine sea salt and ground black pepper; small bunch of parsley; a pinch of red chili flakes; a pinch of nigella seeds

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4.6

111 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Calories
267 kcal
Course
Soup
Cuisine
German

Creamy Kohlrabi Soup with Potatoes (German Recipe)

Freya Patterson

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A perfectly creamy and delicious German kohlrabi soup recipe with potatoes and cream cheese.

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Ingredients

Servings

1.5 lbs kohlrabi 700 g, about 2-3 depending on size
1 lb potatoes 450 g, floury or all-purpose potatoes
1 medium onion
1 tablespoon olive oil
3¼ cups vegetable or chicken stock 750 ml/ 25 fl.oz
3 heaped tablespoons cream cheese Philadelphia style
2 tablespoons freshly squeezed lemon juice more or less to taste
1 teaspoon sugar
a few gratings of nutmeg
Fine sea salt and ground black pepper
small bunch of parsley
a pinch of red chili flakes optional
a pinch of nigella seeds optional

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Instructions

Clean kohlrabi: Remove the stems and the leaves of the kohlrabi. Keep the leaves separated as they will be only added to the soup towards the end of the cooking process.
Chop: Place the kohlrabi bulb on a cutting board and slice off the top and bottom, removing the small woody part at the bottom of the kohlrabi bulb. Peel the skin with a knife or vegetable peeler like you would peel an apple. Discard the skin. Cut the kohlrabi bulb and the stems into cubes.
Chop vegetables: Peel and cube the potatoes as well. Finely chop the onion.
Saute vegetables: Heat the oil in a soup pan and cook the onion for about 2-3 minutes or until translucent. Add the cubed vegetables and cook for about another 4 minutes, stirring a few times in between.
Simmer: Add the vegetable or chicken stock, bring to a boil, turn down the heat and simmer the kohlrabi soup for about 20 minutes or until the vegetables are tender. Add the chopped kohlrabi leaves during the last 5 minutes of the cooking time.
Add the cream cheese to the soup and blend the soup with an immersion blender (Note 2). Reheat the soup gently without bringing it to a boil again.
Season: Add salt, pepper, sugar, nutmeg, and one tablespoon of lemon juice. Taste again and adjust the taste with more lemon juice and more spices.
Serve: Sprinkle with the chopped parsley and maybe some red chili flakes and nigella seeds.

Notes

Vegan soup: Use vegetable stock and replace the cream cheese with vegan cream, like soy or oat cream.
Don't over-blend the soup, it contains potatoes and potatoes turn gluey if you blend them too much.

Nutrition Information

Show Details

Serving 1/4 of the soup Calories 267kcal (13%) Carbohydrates 44g (15%) Protein 8g (16%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Cholesterol 14mg (5%) Sodium 1150mg (48%) Fiber 9g (36%) Sugar 10g (20%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 267 kcal

% Daily Value*

Serving	1/4 of the soup
Calories	267kcal	13%
Carbohydrates	44g	15%
Protein	8g	16%
Fat	9g	14%
Saturated Fat	3g	15%
Polyunsaturated Fat	4g	24%
Cholesterol	14mg	5%
Sodium	1150mg	48%
Fiber	9g	36%
Sugar	10g	20%