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Creamy kohlrabi soup recipe that you need to try!

by | 2 Feb 2024 | 0 comments

Sweet, with hints of cabbage, kohlrabi is a great alternative to broccoli and can be eaten both raw and in a soup. Try this kohlrabi soup recipe based on one found in a polish book from 19th century and make use of this underestimated vegetable!

What does kohlrabi taste like?

You can grow kohlrabi in your garden, it’s not too picky when it comes to soil. It is a member of the cabbage family, but is a much more appetizing snack. You don’t need to process it in any way, you can just peel it, cut it like an apple (without the necessity to remove the core) and eat it raw. While its smell gives out a radish or turnip aroma, it is much milder in flavour, and even the leaves are edible. And you can go at it without hesitation because it has barely any calories – 27 kcal per 100 grams with slight traces of fat. It has about 1,7 g of protein and 6 g of carbs, of which more than half is just fibre. A medium-sized kohlrabi gives you a daily dose of vitamin C and a small amount of calcium and magnesium. It has some sodium and potassium too, so if you are prone to migraines and try to control the intake, you need to look out for that.

When looking for fresh kohlrabies for the soup, remember that peeling the hard skin of this brassica takes down about 20-30% of its mass. At least that’s what it was in our case. They are quite tough and might need time to cook thoroughly, so cut them into smaller chunks. Their hearts will be denser and cook slower, but you don’t need to be afraid of overcooking.

But what to do with all the leftover leaves?

What to do with kohlrabi greens?

They are a much lighter version of spinach that you can add to your salad, put on your sandwich or eat like a snack just as is if you are crazy like that. With the addition of greens, kohlrabi soup gets a bit more green, but they also give some more grassy aroma, so we tend to leave them out of the recipe. You just need to make it quick, as they are easy to wilt and after a few days in the fridge they are not as appetizing.

For an easy salad, prepare your kohlrabi leaves and add favourite greens (arugula, spinach, kale, lettuce). You might feel the need to finely chop the leaves, but unless they are very old, you don’t have to do that. Toss them into a bowl with chunky cucumber bits. Chop the onion to add it to the dressing, or leave it in half rings. In a small jar, mix one part of acid (orange or lemon juice, vinegar) with two parts of oil, pinch of salt and some black pepper. Shake vigorously to create a simple salad dressing. Mix it all well, add just a bit less dressing to the bowl, than you think it needs. Top it with croutons. There you have it, a nice, simple salad for your midday snack. If you feel your dressing requires some more punch, add a tablespoon of herbs to the mix before shaking.

Creamy kohlrabi soup recipe, the traditional way

I like to draw inspiration from traditional recipes, so I started by looking into “Universal cooking book”. In her works, Maria Ochorowicz-Monatowa wrote a very simple recipe for kohlrabi soup. It tasted very… kohlrabi-like. There was not much more in there besides the vegetable broth that just gave out the stage to this funny-looking green bulb. Given its mild flavour, I felt that a soup based on kohlrabi required something more to shine.

In our version, vegetables that accompany this sweet brassica, make a bit of a background for it. Parsley gives its savouriness and bitterness, while carrot adds a bit more sweetness. We garnished it with dill for its grassy taste that breaks through the mild kohlrabi, and added pistachios. These nuts, along with slightly toasted sourdough bread, gave the much-needed heterogeneity.

Although the choice of ingredients was very basic, one thing stood out in Monatowa’s version, and it was dedication to texture. By following her steps, you can make the soup even more velvety by not only blending the soup but also passing it through a sieve, like it was done in the traditional version. This way, you might catch these few longer fibres that were left unharmed during immersion blender treatment.

There’s also one more trick that Monatowa used to give her soup a truly luxurious, creamy feeling — yolks. According to her recipe, when it comes to serving, you should mix into the hot soup one for each guest (so approx. 1 per 300ml of soup). Just remember to do it for the serving portion only, as it will make storing it much harder, and you won’t be able to bring it to boil again. Upon reheating, eggs might separate and curdle.

And what if you are serving one? You just want a plate of hot soup or have a guest that is late to the party, and it was so tasty that… there’s no more on the table? No problem! To mix the new batch of hot soup with fresh yolks on a smaller scale, you can use a deep serving dish. We tried it with success and no spills whatsoever.

Make kohlrabi soup at home, step-by-step guide

What makes this soup great is that it can be served both as vegan soup, based on vegetable stock or for more meaty flavour you can use chicken stock (or leftover chicken soup). If you are allergic to pistachios, you can skip them entirely and instead of 12% cream, thicken with a dollop of sour cream or vegan cream, depending on your preferences. The rest of the veggies written down in this recipe are entirely optional too if you want to make your own version. Add sweet potatoes, brussels sprouts or put some toasted bread on top and shred some cheese to bake it like French onion soup.

kohlrabi soup recipe

Easy kohlrabi creme soup (Krem z kalarepy)

PolishCook
If you are looking for a less vegetal and more sweet alternative for broccoli, kohlrabi soup should be your go to choice!
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine Polish
Servings 7
Calories 70 kcal

Equipment

  • Immersion blender
  • 3.5-5 litre pot
  • high bowl, stainless steel would be best

Ingredients
  

Vegetables

  • 1,5 kg kohlrabi - try to pick the younger, not so leathery ones
  • 50 g parsley root
  • 50 g carrot

Others

  • 400 ml stock or broth - you can also use plain water

For serving

  • 1 tbsp per person pistachios - crushed
  • 1 per person egg yolk - optional, makes the soup not valid for reheating
  • 1-2 tbsp per person 12% cream - according to your taste
  • 1 pinch per person dill - chopped

Instructions
 

Preparation

  • Cut the carrot and the parsley in half. Peel the kohlrabies. It might not look like it, especially on the younger ones, but the skin is tougher than you think. Cut them into chunks, think potatoes chunks.
    1,5 kg kohlrabi, 50 g parsley root, 50 g carrot

Cooking

  • Put the vegetables into a pot, fill it with water, and bring it to a boil. Kill the heat when the kohlrabies are soft (poke them with a fork to check).
  • Strain the vegetables, save about 0,5 litre of water if you are not using stock. Blend vegetables and add enough water to make it creamy in texture.
    400 ml stock or broth
  • Add salt and pepper to taste.

Serving

  • Warning! This step makes the soup not valid for reheating so proceed with caution. It is totally optional.
    Beat the egg yolks up in a bowl, add cream, mix thoroughly. Add a bit of hot soup while whisking. Continue until all the soup is incorporated.
    1 per person egg yolk, 1-2 tbsp per person 12% cream
  • Serve in bowls or a deep plates, dressed up with dill and pistachios.
    1 tbsp per person pistachios, 1 pinch per person dill

Notes

Nutrition value (kcal) varies, based on the amount of nuts and other ingredients used for dressing. Base of the soup is around 440 kcal total for 7 portions, around 200 grams each (before serving ingredients added).
Keyword blended, kohlrabi, soup
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