Nourishing Kohlrabi Soup: A Vibrant, Vegan & Gluten-Free Recipe Featuring Fresh Kohlrabi Greens

Not sure what culinary magic to weave with those often-overlooked kohlrabi leaves? Discover the delightful answer in this beautifully orange Kohlrabi Soup! Crafted with both kohlrabi bulbs and their vibrant greens, sweet potato, and carrots, this recipe is a celebration of seasonal produce. It’s a naturally gluten-free and vegan soup, making it the perfect choice for a wholesome, meatless meal that doesn’t compromise on flavor or satisfaction.

Have you ever encountered kohlrabi at your local market? For many, this unique vegetable remains a mystery, often bypassed in favor of more familiar produce. Yet, kohlrabi, whose name aptly translates from German as “cabbage turnip,” offers a surprisingly versatile and delicious addition to your kitchen repertoire. Its crisp texture and subtly sweet, peppery flavor make it a true hidden gem, reminding many of a milder radish when eaten raw.

What makes kohlrabi truly special, however, is its dual edible nature. Not only are the distinct, bulbous stems a culinary treat, but their leafy greens are also incredibly flavorful and nutritious. This commitment to using every part of the plant is precisely why our Kohlrabi Soup incorporates both the bulbs and the greens, embodying a philosophy of mindful, no-waste cooking. It’s a vibrant, orange-hued vegetable soup, rich with the earthiness of kohlrabi and the natural sweetness of sweet potato, brightened by the pureed carrots. Through a few thoughtful adjustments, this recipe has been perfected into a gluten-free and vegan delight, a fact you’d hardly guess after savoring your first spoonful.

My journey with kohlrabi began quite unexpectedly. While perusing my trusted culinary companion, the Greene on Greens vegetable cookbook, I initially skipped over the chapter dedicated to kohlrabi, simply because it was an unfamiliar ingredient. Fate, however, intervened during a visit to my local farm stand. There, amidst the array of fresh produce, I spotted kohlrabi for sale. Driven by a habit of embracing new ingredients and figuring out their destiny later, I remembered the skipped chapter, eagerly purchased a bunch, and resolved to feature them in that evening’s dinner.

This was back in 2011, a time when I was unknowingly honing my recipe development skills. The original kohlrabi soup recipe I consulted called for boned-in chicken cooked directly in the broth, a step I decided to forgo due to time constraints. Additionally, I had a sweet potato nearing its prime, so I made the spontaneous decision to incorporate it into the soup instead. The recipe also suggested bacon, but concerned it might overpower the delicate flavor of the kohlrabi, I omitted it entirely. These impromptu changes led to a delicious, accidentally vegan soup, laying the groundwork for the recipe you see today.

The radiant, inviting orange hue of this kohlrabi soup is not merely for aesthetics; it’s a testament to the flavorful base created by pureeing carrots. While it adds an extra step to the preparation, this carrot foundation is instrumental in building an additional, deeply satisfying layer of flavor that elevates the entire dish. Serve this hearty and colorful soup alongside a wholesome stuffed butternut squash, a savory vegetarian quiche, or a quick and easy pita pizza for a truly complete and comforting meal that will impress even the most discerning palates.

What is Kohlrabi? Unpacking This Unique Vegetable

Kohlrabi is a fascinating cruciferous vegetable, belonging to the same diverse family as cabbage, broccoli, and even roasted Brussels sprouts. Its name, “kohlrabi,” is German for “cabbage turnip,” a fitting description for its appearance and taste. It features a bulb-like stem that grows above ground, often with leafy greens emerging from it. If you’re a fan of the earthy, slightly peppery, or subtly sweet notes found in its relatives, there’s a very high chance you’ll find kohlrabi to be a delightful addition to your culinary adventures. Beyond its unique flavor, kohlrabi is packed with nutrients, including Vitamin C, dietary fiber, and potassium, making it a fantastic choice for a healthy diet. It can be enjoyed raw in salads, roasted, steamed, or, as in this recipe, blended into a comforting soup.

Can You Eat Kohlrabi Leaves? Absolutely, and Here’s Why!

The answer is a resounding yes! Kohlrabi greens are not only edible but also incredibly nutritious and flavorful. Think of them as a delightful cross between kale and Swiss chard, offering a mild, earthy, and slightly bitter taste that complements the sweetness of the bulb. If you’re fortunate enough to find kohlrabi sold with its vibrant leaves still attached at a farmer’s market or specialty grocery store, consider it a bonus—they’re a valuable part of the plant that often gets overlooked. The stems of the leaves are also edible, though they may require a bit more cooking time to soften. Incorporating the greens into your soup or other dishes is a fantastic way to minimize food waste and boost the nutritional content of your meal, adding an extra layer of vitamins and minerals.

What Does Kohlrabi Taste Like? A Flavor Profile Exploration

The taste of kohlrabi is wonderfully distinctive and can vary slightly depending on how it’s prepared. The crisp, pale green or purple bulbs offer a unique flavor profile that is both sweet and subtly peppery, often likened to a radish, but without the intense heat. Some describe it as a milder, sweeter version of broccoli stems or the heart of a cabbage. When cooked, this peppery note mellows, and the sweetness becomes more pronounced, creating a delicate, tender texture. As for the kohlrabi greens, they possess a flavor akin to young kale or spinach, with a mild, earthy, and slightly leafy taste. They add a wonderful freshness and depth to the soup, balancing the richer flavors of the root vegetables. Together, the bulb and greens contribute a complex yet harmonious taste that is truly one-of-a-kind.

When is Kohlrabi in Season? Tips for Sourcing the Freshest Produce

While modern agriculture often allows us to find most produce year-round, kohlrabi truly shines during its peak season. This typically spans from the cooler months of winter through early spring, roughly from November to April. During this period, kohlrabi is at its most tender, flavorful, and abundant. It’s during these months that you’ll have the highest chance of discovering kohlrabi with its leaves still intact, particularly if you shop at local farmer’s markets. These markets are often the best place to find the freshest, most vibrant kohlrabi, as it travels shorter distances from farm to table. That makes this kohlrabi soup an excellent choice for a comforting side or a light main dish for your Thanksgiving Dinner For Two or any winter gathering. Even though my local grocery store sometimes carries kohlrabi with greens, I’ve often found the leaves to be a bit wilted outside of peak season, highlighting the importance of seeking out the freshest available.

How To Prepare Kohlrabi: A Step-by-Step Guide

Preparing kohlrabi might seem a little daunting if you’ve never done it before, but it’s actually quite straightforward once you know the process. There are two main parts to consider: the bulb and the greens.

For the bulb: First, you’ll want to remove the stems and leaves entirely, separating them from the main bulb. Once you have a clean bulb, use a sharp vegetable peeler to remove the tough outer skin. This skin can be quite fibrous, so ensure you peel deeply enough to get to the tender flesh underneath. After peeling, thinly slice a small portion off the top and bottom ends of the bulb. This creates a flat surface, allowing the kohlrabi to sit securely on your cutting board, preventing it from rolling and making it safer to cut. Next, cut the bulb in half through the middle, then cut each half into half again, resulting in four quarter pieces. You’ll notice a slightly woody core in the center of each quarter; use a small knife to carefully remove and discard this core. For diced kohlrabi, perfect for this soup, simply cut each quarter piece into uniform slices, and then cut those slices into small, even cubes. Precision in dicing helps ensure even cooking. For a visual demonstration, check out The Kitchn’s helpful how to cut up kohlrabi guide.

For the greens: Don’t discard these nutritious leaves! Begin by thoroughly washing the leaves under cool running water to remove any dirt or debris. Gently pat them dry with a clean kitchen towel or use a salad spinner. If the stems of the leaves are particularly thick or woody, you can trim and discard them, though softer stems can be kept and cooked. Finally, gather the clean leaves and cut them into bite-sized pieces, making them easy to eat and integrate into your soup. They will wilt down significantly during cooking, similar to spinach or kale.

How To Make Kohlrabi Soup: A Detailed Cooking Process

Crafting this vibrant Kohlrabi Soup is a rewarding experience, leading to a bowl of comforting deliciousness. Follow these steps for the best results:

First, begin by heating your olive oil in a sturdy Dutch oven or a similarly large, heavy-bottomed pot over medium heat. The wider surface area of a Dutch oven is ideal for evenly sautéing the vegetables. If you prefer, you can substitute olive oil with butter, which will yield a richer, but no longer strictly vegan, yet still absolutely delicious vegetarian dinner. Once the oil is shimmering, add your finely diced onion, carrots, and a generous pinch of salt. The salt helps draw out moisture from the vegetables, encouraging them to soften and sweeten. Cook this aromatic trio, stirring occasionally, until the onions become translucent and the carrots start to develop a lovely caramelization and soften, usually about 3-5 minutes. This browning process is key to developing a deep, complex flavor base for your soup.

Next, pour in 1 ½ cups of your vegetable broth, bringing the mixture to a gentle boil. Continue to cook until the carrots are very soft, which should take approximately 8-10 minutes. This ensures they will blend smoothly. Once softened, carefully transfer this mixture, including the broth, to a blender. Blend until you achieve a perfectly smooth, velvety puree. If the mixture seems too thick to blend easily, you can add a little more broth, but there should be enough liquid from the initial amount. This blending step is crucial for achieving the soup’s signature vibrant color and creamy texture without using any dairy or thickeners.

Pour the smooth carrot puree back into your Dutch oven. Add the remaining 3 ½ cups of vegetable broth and bring the entire pot to a rolling boil. Once it’s vigorously boiling, add your diced kohlrabi bulbs and sweet potato along with another big pinch of salt. The vegetables will absorb some of the liquid, so ensuring adequate broth is important. Cook, maintaining a gentle boil, until both the kohlrabi and sweet potato pieces are fork-tender, which typically takes about 15 minutes. Keep an eye on the liquid level; if your vegetables are particularly large or you’ve added more than indicated, you might need a splash more broth to keep them submerged.

Finally, stir in the chopped kohlrabi leaves. Cook for just another 3-5 minutes, or until the greens have softened and wilted into the soup. This short cooking time preserves their vibrant color and mild flavor. Remove the pot from the heat and stir in the fresh lemon juice. The lemon juice is a secret weapon here; it brightens all the flavors, adding a wonderful tang that cuts through the richness of the root vegetables. Taste and adjust the seasoning with additional salt or pepper as needed. Ladle into bowls and enjoy this beautifully balanced, nutrient-packed soup!

If you truly want to elevate the flavor profile of this soup and achieve an unparalleled depth, consider making your own vegetable stock from scratch. Learning how to make vegetable stock from resources like Table Matters rather than relying on store-bought boxes will impart a fresh, homemade essence that makes all the difference.

Did You Change This Recipe? The Evolution of a Favorite Soup

Busted! If you’ve been a longtime fan of my kohlrabi soup recipe and have made it between 2011 and 2022, you might indeed notice that the directions in this version are notably different. For whatever reason, the original recipe had become unnecessarily complicated over the years, often involving extra pans and more steps than necessary. Furthermore, it originally used flour as a thickening agent, but I’ve come to realize that, frankly, this soup doesn’t need it. The natural starches from the sweet potato and the creamy texture achieved by blending the carrots provide ample body without any added thickeners.

While I was tempted at one point to skip the blending step altogether in an effort to simplify further, I ultimately decided against it. The pureed carrot base is much more than just a beautiful color enhancer; it adds a lovely, subtle layer of sweetness and earthiness that truly elevates the flavor of the soup. Without it, you’d simply end up with a typical brown broth soup, missing that signature vibrant hue and depth. Trust me on this—that little extra effort of blending is totally worth it for the creamy texture and rich flavor it contributes to the final dish. It’s these thoughtful changes that have refined the recipe into the streamlined, flavorful, and visually appealing soup it is today.

More Vegetarian Soup Recipes to Explore

If you’ve fallen in love with the comforting warmth of this Kohlrabi Soup, you’re in for a treat! The world of vegetarian soups is vast and delicious, offering endless possibilities for wholesome, flavorful meals. Here are a few more exceptional recipes to add to your culinary rotation:

• For those who enjoy a little kick, this Roasted Jalapeno Soup offers a smoky, vibrant heat that’s incredibly satisfying.
• Indulge in the classic comfort of a rich and creamy Broccoli Cheese Soup, a family favorite that’s hearty and full of flavor.
• For a sophisticated and velvety option, try this Cream Of Onion Soup – just remember to omit the bacon for a fully vegetarian version, and it’s still wonderfully delicious!
• If you’re craving Italian flavors in a comforting bowl, our One Pot Lasagna Soup delivers all the essence of lasagna without the fuss.
• And for another excellent carrot-based soup that’s both smooth and delightful, Rachel Cooks’ Creamy Carrot Soup is a must-try.

Each of these recipes brings unique flavors and textures, ensuring your soup repertoire is never boring!

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Dutch Oven

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes

Source: Adapted from Greene on Greens cookbook, page 213

Originally published January 9, 2011