About this recipe:An easy to make, hearty and warming soup. Enjoy the subtle flavours of this versatile vegetable in your favourite bowl with some crusty bread.
4 tablespoons butter
6 kohlrabi, peeled and diced
1L beef stock
salt and pepper, to taste
ground nutmeg, to taste
crème fraîche, to taste
chopped fresh chives, to garnish
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
In a saucepan, melt the butter and cook and stir the kohlrabi. Add the stock and bring to the boil. Reduce the heat to low and simmer for 15 minutes.
Blend the soup and season with salt, pepper and nutmeg to taste.
To serve, stir in some crème fraîche to taste and sprinkle with some chopped chives to serve.
Kohlrabi – the name literally translates as ‘cabbage turnip’. Kohlrabi is a perennial bulbous vegetable that can be eaten raw or cooked and has an excellent light flavour and juicy crisp texture. The leaves of the kohlrabi are also delicious and commonly used. Kohlrabi can be found in supermarkets from July to November.