Vibrant Vegan Kohlrabi Soup with Greens, Sweet Potato & Carrots: A Gluten-Free Delight

Not sure what to do with kohlrabi leaves? Discover a delicious answer with this beautifully orange Kohlrabi Soup! Crafted with both the bulb and its often-overlooked greens, sweet potato, and carrots, this recipe transforms a unique vegetable into a comforting and wholesome meal. It’s a naturally gluten-free and vegan soup, making it a perfect choice for anyone seeking a flavorful, nourishing, and meatless dinner option.

Have you ever heard of kohlrabi? If not, you’re certainly not alone! This fascinating vegetable, often a hidden gem in farmers’ markets, translates quite aptly to “cabbage turnip.” It perfectly describes its appearance and subtly sweet, peppery crunch when eaten raw – a delightful cross between a radish and a water chestnut, but without the strong bite of the former.

What makes kohlrabi truly special is its versatility: not only are the bulbous stems edible, but so are the vibrant, leafy greens. This commitment to using the entire plant is precisely why my Vegan Kohlrabi Soup with Kohlrabi Greens incorporates both, ensuring no part of this wonderful vegetable goes to waste. It’s a testament to mindful cooking and unlocking the full potential of fresh produce.

This soup is a celebration of color and flavor, boasting a bright, appealing orange hue derived from a hearty blend of carrots and sweet potato. While my initial inspiration for this recipe included animal products, I’ve since refined it into a truly outstanding gluten-free and vegan soup. The best part? You’d never guess it’s plant-based from its rich, satisfying taste and creamy texture!

My Journey to Discovering Kohlrabi and Crafting This Recipe

My introduction to kohlrabi happened years ago, thanks to my always-reliable culinary companion: the Greene on Greens vegetable cookbook. I remember skimming through its pages, initially bypassing the kohlrabi chapter because, frankly, I’d never encountered such a peculiar-looking vegetable. It was an unknown territory I wasn’t yet ready to explore.

Then, one serendipitous day, while browsing my local farm stand, a cluster of these curious-looking bulbs, complete with their leafy tops, caught my eye. Driven by my insatiable habit of buying new ingredients and figuring out their destiny later, I seized the opportunity. Remembering the chapter I’d so carelessly skipped, I purchased a bunch, eager to give kohlrabi its well-deserved chance at dinner.

This culinary adventure took place back in 2011. Little did I know, I was already immersed in the art of recipe development long before I formally recognized it. The original kohlrabi soup recipe I consulted called for bone-in chicken cooked directly in the broth, alongside bacon. However, time constraints and a looming “use-it-or-lose-it” sweet potato in my pantry prompted a creative detour. I opted to skip the chicken and add the sweet potato instead, worried the bacon might overpower the delicate flavor of the kohlrabi. Inadvertently, these practical decisions led me to create what would become a naturally vegan kohlrabi soup.

The soup’s signature beautiful orange color isn’t just a happy accident; it’s a deliberate choice. It comes from pureeing a generous amount of carrots into the base. While this adds a single extra step to the process, the resulting carrot puree doesn’t just provide that stunning visual appeal; it builds an incredible depth and sweetness, elevating the overall flavor profile beyond a simple broth-based soup. Trust me, this small effort yields immense flavor rewards.

Serve this wholesome and comforting soup as a standalone light meal, or pair it with other delightful dishes like stuffed butternut squash, a savory vegetarian quiche, or a quick Greek pita pizza to create a truly complete and satisfying dining experience.

What Exactly is Kohlrabi?

Kohlrabi, scientifically known as Brassica oleracea gongylodes, is a fascinating and often underappreciated cruciferous vegetable. This “fancy botanist speak” simply means it belongs to the same diverse family as cabbage, broccoli, kale, and even Brussels sprouts. If you’re a fan of these earthy, nutrient-packed vegetables, then there’s a very high chance you’ll find kohlrabi a welcome addition to your palate.

The bulb, which is actually the swollen stem, can be eaten raw or cooked, offering a crisp texture and a mild, slightly sweet flavor. It’s an excellent source of Vitamin C, dietary fiber, and potassium, contributing to a healthy immune system, good digestion, and overall well-being. Incorporating kohlrabi into your diet is a fantastic way to diversify your vegetable intake and enjoy its unique nutritional benefits.

Can You Really Eat Kohlrabi Leaves?

Absolutely! And you absolutely should! The leaves of the kohlrabi plant are not only edible but also highly nutritious, brimming with vitamins A, C, and K, as well as calcium and iron. Think of kohlrabi greens as a delicious cousin to kale or Swiss chard. If you’re fortunate enough to find kohlrabi sold with its beautiful leaves still attached, consider it a bonus and grab them! They wilt down beautifully in soups and stir-fries, adding a subtle leafy flavor and a significant nutritional boost. The slender, tender stems connecting the leaves to the bulb are also perfectly edible and can be chopped and added alongside the greens.

What Does Kohlrabi Taste Like?

The kohlrabi bulbs offer a distinct yet approachable flavor profile. When raw, they are crisp and juicy with a mild sweetness and a hint of peppery radish-like zest, without any overwhelming heat. Cooked, the flavor mellows, becoming slightly sweeter and more tender, akin to a mild turnip or the stem of broccoli. It’s a versatile flavor that integrates well into many dishes.

The kohlrabi greens, on the other hand, provide a taste similar to robust kale leaves but with a slightly milder, less bitter profile. When cooked, they become tender and impart a fresh, earthy, and mildly leafy flavor that beautifully complements the sweetness of the root vegetables in this soup.

When is Kohlrabi in Season?

Like many hardy vegetables, kohlrabi can often be found in grocery stores year-round, thanks to modern farming and distribution. However, to truly experience kohlrabi at its peak flavor and freshness, with the most tender bulbs and vibrant greens, look for it during its main season. Kohlrabi’s peak season typically runs from late winter through early spring, roughly from November to April. During these months, you’ll find the best quality and often the most affordable prices.

If you frequent a farmer’s market during these cooler months, you’ll have a much higher chance of discovering kohlrabi sold intact with its lush greens, which is ideal for this recipe. While my local grocery store occasionally stocks kohlrabi with greens, I’ve noticed the leaves can sometimes be a bit wilted. Opting for farmer’s market finds ensures the freshest, most vibrant greens for your soup, adding to both its nutritional value and visual appeal. This seasonal availability also makes my kohlrabi soup an excellent, warming side dish or even a main course for your Thanksgiving Dinner For Two or any cozy winter meal.

Choosing and Storing Kohlrabi

When selecting kohlrabi, look for bulbs that are firm, heavy for their size, and free of blemishes or soft spots. If the leaves are still attached, they should be fresh, bright green, and not wilted or yellowed. Smaller bulbs tend to be more tender and sweeter.

To store kohlrabi, separate the greens from the bulbs. Store the bulbs in a plastic bag in the refrigerator for up to a week. The greens can be stored similarly and should be used within a few days, as they are more perishable. Wash them just before use.

How To Prepare Kohlrabi for Your Soup

Preparing kohlrabi might seem a little daunting at first glance due to its unique shape, but it’s actually quite straightforward. There are two main parts to prepare:

For the bulb: First, trim off the long stems and any remaining leaves until you’re left with just the round bulb. The outer skin of kohlrabi can be tough and fibrous, so it’s essential to peel it thoroughly. Use a sharp vegetable peeler to remove the entire outer layer, revealing the pale, crisp flesh underneath. Next, for stability on your cutting board, thinly slice a bit off the top and bottom ends so the bulb can sit flat. Cut the bulb in half, then cut each half into quarters. Inspect each quarter and remove any woody or fibrous core material from the center. For diced kohlrabi – perfect for this soup – cut each quarter into slices, then cut those slices into small, uniform cubes, ensuring they cook evenly. For a visual guide, check out The Kitchn’s incredibly helpful how to cut up kohlrabi instructions.

For the greens: If you have kohlrabi with greens, start by washing them thoroughly under cold running water to remove any dirt or grit. Pat them dry with a clean kitchen towel or use a salad spinner. If you’re not planning to use the thicker, more fibrous stems that attach directly to the bulb (though they are edible, some prefer to omit them), simply cut and discard those. Then, gather the clean leaves and chop them into bite-sized pieces. These will be added towards the end of the cooking process to retain their fresh flavor and tender texture.

How To Make This Vibrant Vegan Kohlrabi Soup

Creating this delicious kohlrabi soup is a rewarding process that builds layers of flavor. Here’s how to bring it all together:

First, begin by heating your olive oil in a sturdy Dutch oven or a similarly large, heavy-bottomed pot over medium heat. While the recipe is designed to be vegan, if you prefer, you can certainly use butter instead of olive oil for an even richer taste, though this would make it a vegetarian rather than a vegan dish.

Once the oil is shimmering, add your diced onion, carrot, and a generous pinch of salt. Sauté these aromatics, stirring occasionally, until they begin to soften and develop a beautiful golden-brown color, about 5-7 minutes. This browning process, known as the Maillard reaction, is crucial as it deepens their natural sweetness and creates a foundational layer of rich flavor for the entire soup. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Next, pour in about 1.5 cups of vegetable broth, bringing the mixture to a gentle boil. Continue to cook until the carrots are very tender, easily pierced with a fork, which typically takes about 8-10 minutes. This ensures they’ll blend into a perfectly smooth puree.

Carefully transfer this softened vegetable mixture, along with its broth, to your blender. Blend until absolutely smooth and creamy. If the mixture is too thick to blend properly, add a little more broth, a tablespoon at a time, until it reaches a smooth consistency. This carrot puree is the secret to the soup’s vibrant color and depth of flavor.

Pour the velvety carrot puree back into your Dutch oven. Add the remaining vegetable broth and bring the mixture to a boil. Once it’s bubbling, introduce the diced kohlrabi bulbs and sweet potato along with another pinch of salt. Reduce the heat to a simmer and cook until both the kohlrabi and sweet potato are fork-tender, which usually takes about 15 minutes. Keep an eye on the liquid level; if your vegetables are particularly large or you prefer a thinner soup, you may need to add a little more broth as the vegetables absorb moisture during cooking.

Finally, stir in the chopped kohlrabi leaves. Cook for another 3-5 minutes, or until the greens have softened beautifully. Remove the soup from the heat, stir in the fresh lemon juice – this brightens all the flavors – then taste and adjust for salt and pepper as needed. Ladle hot into bowls and enjoy!

If you’re looking to elevate your soup to an even higher level of flavor, consider making your own homemade vegetable stock instead of relying on store-bought. Learn how to make vegetable stock from Table Matters for a truly exceptional base.

Why I Evolved This Recipe: Simplifying and Enhancing Flavor

Busted! If you’re a long-time fan who has made my kohlrabi soup recipe between 2011 and 2022, you might indeed notice some significant changes in the directions. Over the years, as I’ve grown as a cook and recipe developer, I realized the original recipe was unnecessarily complicated, requiring multiple pans and steps that didn’t truly enhance the final dish. It also initially used flour as a thickener, but I’ve discovered that this soup truly doesn’t need it; the natural starch from the vegetables and the creamy blending provide all the body it requires.

While I was tempted to skip the blending step entirely for simplicity, I ultimately decided against it. The carrot puree is more than just a thickening agent; it’s a foundational element that adds an indispensable layer of subtle sweetness and a beautiful, inviting orange color. Without it, the soup would likely resemble a more typical brown broth, losing much of its visual appeal and a significant dimension of its flavor. Trust me when I say that this small, seemingly “extra” effort is absolutely worth it for the creamy texture, vibrant hue, and deeper flavor it contributes.

This revised recipe is a testament to mindful cooking – streamlining the process without sacrificing flavor or quality, and in fact, enhancing them. It’s about creating a delicious, healthy, and easy-to-follow recipe that truly celebrates the unique qualities of kohlrabi.

More Delightful Vegetarian Soup Recipes

If you’re craving more wholesome and flavorful meatless soup options, explore these other fantastic recipes that are perfect for any occasion:

• Roasted Jalapeno Soup: A comforting soup with a gentle kick.
• Broccoli Cheese Soup: A classic, creamy favorite.
• Cream Of Onion Soup: Rich and savory, simply omit the bacon for a vegetarian version.
• One Pot Lasagna Soup: All the flavors of lasagna in a comforting soup form.
• Creamy Carrot Soup by Rachel Cooks: A sweet and smooth carrot soup with crispy shallots for texture.

Kohlrabi Soup with Kohlrabi Greens

Yield:
4-6 servings

Prep Time:
30 minutes

Cook Time:
1 hour

Total Time:
1 hour 30 minutes

Not sure what to do with kohlrabi leaves? Make this beautifully orange Kohlrabi Soup with kohlrabi greens, sweet potato, and carrots! It’s a gluten free vegan soup, perfect for when you want a meatless meal.

Ingredients

• 1 tablespoon olive oil
• Salt (preferably kosher), to taste
• 1/4 cup diced white or yellow onion
• 1 large carrot, peeled and diced
• 1 clove garlic, minced
• 5 cups vegetable broth/stock
• 1 pound kohlrabi, bulbs peeled and diced and leaves chopped
• 1 small sweet potato, peeled and diced (roughly 8 ounces)
• 1 tablespoon lemon juice

Instructions

1. In a Dutch oven or large pot, add the oil. Once hot, add the onion, carrot, and a big pinch of salt. Cook until they start to soften and brown, about 3-5 minutes. Add the garlic and cook 1 minute.
2. Add 1 + 1/2 cups broth and bring to a boil. Cook until carrots are softened, about 8-10 minutes.
3. Transfer mixture to a blender and blend until smooth. There should be enough broth but if it’s too thick to blend, you can add a little more.
4. Pour the carrot puree back into the Dutch oven. Add the remaining 3 + 1/2 cups broth then bring to a boil.
5. Once boiling, add the kohlrabi bulbs, sweet potato, and a big pinch of salt. Cook until fork tender, about 15 minutes.

   You should have enough broth, but if your vegetable amounts are bigger than indicated, it’s possible you may need to add more as the vegetables will absorb the broth.

6. Add kohlrabi leaves and cook 3-5 minutes until the leaves are softened. Add lemon juice then taste and adjust for salt.

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Source: Adapted from Greene on Greens cookbook, page 213

Originally published January 9, 2011. This recipe has been significantly updated and improved to enhance flavor, simplify the process, and accommodate vegan and gluten-free dietary needs, while retaining its beloved essence.