Creamy Kohlrabi Soup

Recipe and Images by Emma Galloway

My love for kohlrabi runs deep. While sadly still not the most well known of vegetables, I was lucky enough to grow up eating homegrown kohlrabi as my parents had an extensive veggie garden. If you’re someone who fights over the broccoli stalk (me!), then you’ll love kohlrabi’s crunchy brassica vibe. I mostly eat them raw, simply peeled and eaten like an apple, but they add lovely flavour to soups and stir-fries and are amazing roasted. Kohlrabi is super easy to grow yourself (autumn is the ideal time to get seedlings in the ground), but thankfully it’s also becoming easier to find at fruit and vegetable stores or at your local farmers markets over the winter months too. They come in green and purple varieties, and while the centres of them are the same once peeled, I find the purple ones have a slightly more pronounced pepperiness to them, which I love.


Loosely based on the Hungarian soup karalabe leves, this creamy soup is so much more flavourful than its visual simplicity implies. Traditionally made with milk or cream, I’ve opted to add a few potatoes to give a similar creaminess. I’ve served with a little dollop of sour cream, but if you want to keep this vegan, simply serve scattered with herbs and use olive oil instead of butter. Try and choose small, tender kohlrabi for this recipe, of which you’ll need approx. 3–5, but should your kohlrabi be a little older and larger, pass the soup through a fine sieve once pureed to remove any possible graininess.


Serves 4


2 tbsp butter, ghee or olive oil

1 medium onion, finely diced

2 cloves garlic, roughly chopped

750g kohlrabi, peeled and cubed

2 medium potatoes (approx. 220g), peeled and cubed

5 cups vegetable stock

1 bay leaf, fresh or dried

fine sea salt and ground white pepper

sour cream or crème fraiche, to serve, optional

roughly chopped chives and parsley, and buttered toast, to serve


Melt butter/ghee/olive oil in a large saucepan over medium-high heat, add onion and garlic and cook, stirring often, until tender but not coloured. Add kohlrabi, potato, vegetable stock and bay leaf. Season with a little salt and white pepper, give it all a good stir and bring to the boil. Reduce heat to a simmer and cook for 15–20 minutes or until the vegetables are tender. Remove from the heat and puree until smooth using a stick blender. Taste and adjust seasoning. Serve hot with a dollop of sour cream/crème fraiche, chopped herbs and buttered toast. Store any leftovers in a lidded container in the fridge for up to 3 days.

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