Creamy kohlrabi soup

    30 min

    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 people made this

    Serves: 4 

    • 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

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. 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.
    2. Blend the soup and season with salt, pepper and nutmeg to taste.
    3. 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.

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