Creamy Kohlrabi Soup with Potatoes (German Recipe)
User Reviews
4.6
Creamy Kohlrabi Soup with Potatoes (German Recipe)
Description
The Creamy Kohlrabi Soup combines tender chunks of kohlrabi and potatoes cooked with sautéed onion in olive oil. The vegetables simmer in a flavorful stock until soft. Cream cheese folded in adds creaminess, while lemon juice balances the richness with acidity. Nutmeg lends a hint of warmth without overpowering the delicate flavors. Optional garnishes like red chili flakes give a mild heat and nigella seeds offer a subtle peppery, onion-like aroma.
The soup has a smooth, velvety texture from the cream cheese, with the potatoes providing body and thickness. The peeled, cubed kohlrabi contributes a mild, slightly sweet flavor. This simple cooking method enhances the natural taste of the vegetables. Adding the tender kohlrabi leaves near the end adds mild greenery without overcooking.
This soup can be served as a light lunch or starter. Its gentle flavors pair well with hearty bread or a crisp salad. The lemon juice makes it refreshing and suitable for spring or autumn days.
A tip is to avoid over-blending the potatoes to prevent a gluey texture. Vegan versions can be made by substituting the cream cheese with plant-based alternatives and using vegetable stock. Adding the kohlrabi leaves late in cooking preserves their color and texture.
Ingredients
- 1.5 lbs kohlrabi 700 g, about 2-3 depending on size
- 1 lb potato 450 g, floury or all-purpose potatoes
- 1 onion medium
- 1 tablespoon olive oil
- 3¼ cups vegetable stock 750 ml/ 25 fl.oz, or chicken stock
- 3 cream cheese Philadelphia style, heaped tablespoons
- 2 tablespoons lemon juice more or less to taste, freshly squeezed
- 1 teaspoon sugar
- nutmeg a few gratings
- sea salt fine
- ground black pepper fine
- parsley small bunch
- red chili flakes optional, a pinch
- nigella seeds optional, a pinch
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
- For a vegan version, replace cream cheese with plant-based cream and use vegetable stock.
- Do not over-blend the soup to avoid a gluey texture from the potatoes.
- Add kohlrabi leaves in the last few minutes to keep their color and texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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