Kohlrabi Soup


This kohlrabi soup gets a flavour boost by roasting the kohlrabi first. Creamy-textured, with a hint of bay and thyme, this is a really delicious autumn soup.

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Kohlrabi soup

This creamy kohlrabi soup is delicious as a healthy lunch or, in a smaller portion, makes a tasty starter. The kohlrabi, onion and garlic take on extra flavour as they caramelise slightly in the oven.

You can skip roasting the vegetables, which will produce a soup with a less intense flavour. The soup will still be really tasty, of course.

Kohlrabi is known for its delicately sweet, fresh flavour. It's not the most popular vegetable, which is a shame as it is rich in vitamin C, fibre and potassium.

Veronique van Ohmydish

Made by Véronique

Published at 2023-12-04, this recipe is for 4 people and takes 1 hour.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 28-12-2023

1 hour 4 people Lunch
Kohlrabi soup


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  • 600 g kohlrabi
  • olive oil
  • salt and pepper to taste
  • 1 onion
  • 3 garlic cloves
  • 2 bay leaves
  • 50 ml cream
  • 1 floury potato
  • 1 sprig of fresh thyme
Kohlrabi soup ingredients
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Kitchen equipment

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  • oven
  • baking tray
  • chopping board & chef's knife
  • medium saucepan
  • stick blender or standard blender

Kohlrabi Soup

1 hour 4 people Lunch

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Preparation – 40 minutes

Preheat the oven to 180 degrees Celsius.

Peel the kohlrabi and cut it into chunks. Peel the onion and garlic cloves; leave the garlic cloves whole and cut the onion into quarters.

Spread the kohlrabi, onion and garlic over a baking tray and drizzle with olive oil, salt and pepper.

Place 2 bay leaves in between and roast the kohlrabi for around half an hour until it starts to caramelise a little. The exact roasting time depends on your oven and the size of the kohlrabi pieces.

Kohlrabi soup
Kohlrabi soup

Finishing the kohlrabi soup – 20 minutes

Peel a floury potato and cut into small chunks.

Transfer the roasted kohlrabi, onion, garlic and bay leaves to a medium-sized saucepan.

Add 1 litre of vegetable stock, along with the diced potato and thyme, and bring to a boil.

Turn down the heat as soon as the soup is boiling and simmer for around 10 to 15 minutes.

Remove the thyme and bay leaves and purée the soup until smooth. You can do this with a stick blender or in a standard blender.

Season the soup with salt and pepper and serve with a swirl of cream. Garnish with fresh parsley, if desired. Enjoy!

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Kohlrabi Soup: frequently asked questions

What is kohlrabi?

Kohlrabi is a low-calorie vegetable which is not particularly well known. This heritage vegetable comes in several colours and is incredibly nutritious.

Kohlrabi is sometimes confused with swede/rutabaga, but they are different vegetables. You can read about the difference here.

Do I have to roast the kohlrabi?

You can opt not to roast the kohlrabi, onion and garlic. If so, sauté them in olive oil in the saucepan for a few minutes. The soup will have a less rich flavour.