Vegan Cream of Kohlrabi Soup
Cream of kohlrabi soups are very popular in Europe, especially in eastern European countries like Croatia and Hungary. This excellent and delicious vegan cream of kohlrabi soup is a pretty unassuming looking dish but is delicious, fresh, and flavorful.
After a bit of research and experimentation I’ve learned the trick of making “cream” soups by simply blending in olive oil and a little bit of waxy potatoes. So, this kohlrabi soup is so easy and made with super simple ingredients. Winner.
This soup is a meal to please any vegans out there. It makes a great appetizer at a dinner party, or a warm and filling healthy lunch. Season to taste with salt and freshly ground pepper, and garnish each bowl with fresh parsley. Serve immediately. For a full meal, this soup pairs nicely with roasted garlic bread and a salad made from the greens.
Although this might seem less convenient, I recommend that you stock up on the smallest kohlrabi you can find. They are much sweeter, and less bitter than their larger brethren. Remember to peel the bulbs well, and reserve those leaves. You can turn them into a nice salad to eat on the side.
About Kohlrabi
Not familiar with kohlrabi? Read my post on growing kohlrabi in your backyard and regrowing kohlrabi from scraps. The texture is similar to jicama or perhaps a nice crisp apple; but the flavor is more like a mild, juicy broccoli. You can eat it either raw or cooked. I love it in spring rolls or collard wraps; added to tomato based curries; or simply cut into thin slices for a crunchy raw snack.
You can use an immersion blender, a food processor, or a regular blender. However, for the best silky smooth result (much like a bisque), you’ll want to use a high speed blender. Or you can forgo electronic appliances altogether and eat it chunky style. Although, obviously, it won’t really be creamy. Whichever way you go, this soup will be delicious.
Kohlrabi often times comes attached to its greens, don’t throw those out! They’re completely edible. To accompany your kohlrabi stew, you can roast the greens just like you would kale chips. Just chop, wash, and dry them completely. Finally, give them a very light coating of olive oil and salt, and bake at 350℉ until crispy.
You can garnish your cream of kohlrabi soup with the crispy greens. However, this isn’t such a practical idea, because the steam from the hot soup will wilt the greens and they will lose all that wonderful crispiness. So I recommend serving them separately, or saving them for a healthy snack.
Have you given this tasty fried snack a try? And if you can’t get enough of this crunch cruciferous, try my recipe for spiral cut kohlrabi noodle stir fry.
For more information on storing and using this “ugly” veggie, check out the complete guide to storing different foods. Will you be growing this plant in your garden? Do you prefer the luscious purple, or classic green? Let me know in the comments below!
Vegan Cream of Kohlrabi Soup
Cream of kohlrabi soup, no cream needed. This simple soup gets its flavor and creamy richness from olive oil and potatoes. Serve with crispy roasted kohlrabi greens for a zero waste approach.
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Total Time: 50 Minutes
Total Yield: 4 Servings
Calories Per Serving: 147 Kcal
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 yellow or white onion diced
- 3 cloves garlic minced
- ¼ tsp ground black pepper
- ¼tsp red pepper flakes
- 8 oz. Yukon gold potatoes peeled and cubed (or any other waxy potatoes)
- 16 oz. kohlrabi peeled and cubed
- 4 cups vegetable broth
- 1 bay leaf
- fresh herbs (optional, for garnish)
Instructions
- In a stockpot, heat the olive oil. Add the onion and a pinch of salt, and cook with occasional stirring until the onion is softened but not browning, 4 to 5 minutes. Add the garlic, black pepper, and red pepper flakes, and cook for another 60 seconds or until the garlic is fragrant.
- Add the cubed potatoes and kohlrabi, stirring to combine, and cook for about 1 minute. Add the vegetable broth and bay leaf. Bring the mixture to a boil, then reduce it to a simmer. Continue to cook, stirring occasionally, until the kohlrabi and potatoes are tender, about 20-25 minutes.
- Remove the bay leaf. Use an immersion blender to puree the soup until smooth; or transfer to a blender or food processor and puree in batches. Season to taste with additional salt, pepper, and olive oil; serve warm.
This recipe is inspired by Dishing up the Dirt among others.
Recipe Notes
Kohlrabi greens: Wash the greens well and cut them into bite-sized pieces. Preheat the oven to 350℉. Dry the greens very well, toss them with a very light coating of olive oil, and salt them. Bake them on a baking sheet until crisp and lightly browned, about 6-10 minutes (timing may vary, they will burn quickly so don’t go far).
Potato type: If you know you’ll be using a high-speed blender and want the creamiest possible texture, I actually recommend Russet potatoes over a waxier type. However, if you are not using a high-speed blender, then Yukon Gold is likely to yield the best results. Russet potatoes can get kind of gummy when blended too long and grainy when blended at too low a speed.
Nutrition Information
| Amount Per Serving | 1 Bowl | % Daily Value* |
|---|---|---|
| Calories | 147 | |
| Calories from Fat | 63 | |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 6% |
| Polyunsaturated Fat | 1g | |
| Monounsaturated Fat | 5g | |
| Potassium | 681mg | 19% |
| Carbohydrates | 24g | 8% |
| Fiber | 6g | 25% |
| Sugar | 5g | 6% |
| Protein | 3g | 6% |
| Vitamin C | 112.2mg | 136% |
Let me know if you grow your kohlrabi and how it turns out. It can be quite different growing it indoors versus outdoors. I find indoors is always much slower. If you like this stuff, sign up for the newsletter and you’ll get new homesteading ideas delivered right to your inbox.
Sources and photo credits:
https://yupitsvegan.com/cream-of-kohlrabi-soup/
July 13, 2018 By Shannon @ Yup, it’s Vegan