6 delicious recipes for healthy and tasty kohlrabi soups. Get inspired!

Spring and summer are full of fresh and healthy vegetables.

One of them is delicious kohlrabi.

You don’t have to eat it only raw, it tastes just as good cooked.

A great example is the variety of cabbage soup recipes.

Which variant will become your favorite?

Cabbage soup with cashew nuts

You can enrich the basic recipe with pieces of potatoes and fresh or dried mushrooms. It is also possible to replace kohlrabi with turnips.

Ingredients:

• 2-3 kohlrabi
• 1 onion
• 2 cups of vegetable broth
• 2 cups of water
• 3/4 cup cashews
• 2 tablespoons of olive oil
• 4 bay leaves
• 1 teaspoon of dried minced garlic
• 1/2 teaspoon dried thyme
• salt pepper

Method:

1. Heat the oil in a saucepan and lightly fry the finely chopped onion for about 5-7 minutes until soft.
2. Add garlic and diced peeled kohlrabi, cook for approximately 2 minutes.
3. Then add the stock, water, cashew nuts, bay leaves, thyme, pepper and salt.
4. Bring the mixture to a boil.
5. Then reduce the heat and cook for 20-25 minutes until the kohlrabi is soft.
6. Set the soup aside and remove the bay leaves from it.
7. Then blend the mixture using an immersion blender until smooth.

This kohlrabi soup is served with chilli flakes, blanched kohlrabi leaves and extra virgin olive oil.

Creamy kohlrabi soup

This soup is beautifully creamy and smooth without the need for cream. Olive oil and potatoes give it a unique taste and creaminess.

Ingredients:

• 2-3 kohlrabi
• 2 potatoes
• 1 onion
• 3 cloves of garlic
• 4 cups of vegetable broth
• 2 tablespoons of olive oil
• 1 bay leaf
• 1/4 teaspoon sweet paprika
• salt pepper
• fresh herbs for garnish

Method:

1. Heat the olive oil in a saucepan, add the chopped onion and a pinch of salt.
2. Cook, stirring occasionally, until the onion softens, about 4 to 5 minutes.
3. Add the crushed garlic and pepper and cook for another minute.
4. Then put the diced peeled kohlrabi and potatoes into the pot.
5. Cook for approximately 1-2 minutes and pour the vegetable stock into the pot and add the bay leaf.
6. Bring the mixture to a boil and cook, stirring occasionally, until the kohlrabi and potatoes are tender, about 20-25 minutes.
7. Using an immersion blender or food processor, blend the mixture until smooth.
8. Taste and season with salt, pepper and olive oil if necessary.

This kohlrabi and potato soup tastes great especially with fresh bread.

Delicious soup with kohlrabi and cauliflower

Cabbage and cauliflower are among the cruciferous vegetables. Combine them in a unique soup that not only tastes great, but also fills you up and warms you up.

Ingredients:

• 2-3 kohlrabi
• 1 medium cauliflower
• 1 onion
• 2 cloves of garlic
• 4-6 cups of vegetable broth
• 200 ml coconut milk from a can
• 1 tbsp olive oil
• 1 teaspoon of dried thyme
• salt pepper
• fresh herbs for sprinkling

Method:

1. Heat the olive oil in a saucepan, add the chopped onion and pressed garlic.
2. Cook until the onion softens.
3. Then add diced peeled kohlrabi, cauliflower florets and thyme to the pot.
4. Leave for about 5 minutes.
5. Pour the vegetable broth into the pot and bring to a boil.
6. Simmer for approximately another 25 minutes until the vegetables are completely soft.
7. Then add the coconut milk to the mixture and blend until smooth using an immersion blender.
8. Add salt and pepper to taste.

Serve the cabbage-cauliflower soup sprinkled with fresh herbs with toasted bread.

Cabbage cream with carrots and fennel

The specific taste of this soup is given not only by carrots, but also by fennel, which is used here instead of onions. By the way, fennel has a number of positive effects on our health.

Ingredients:

• 2-3 kohlrabi
• 3-4 carrots
• 1 fennel
• 4 cups of vegetable broth
• 1 tbsp olive oil
• 2 bay leaves
• 2 tbsp freshly chopped parsley
• salt pepper
• fresh herbs for sprinkling

Method:

1. Heat the olive oil in a saucepan, then add the finely chopped fennel and cook for approximately 2 minutes.
2. Add peeled and diced carrots and kohlrabi.
3. Stir and cook for approximately another 8 minutes.
4. Then add the stock to the mixture and add the bay leaf and parsley.
5. Bring to a boil and cook for approximately 20-25 minutes, until the vegetables are completely tender.
6. Leave the soup aside, remove the bay leaf and blend the mixture into a smooth puree using an immersion blender.
7. Season with salt and pepper.

Creamy kohlrabi soup

An excellent soup with a delicate creamy taste, which can be part of lunch or a separate healthy dinner.

Ingredients:

• 2-3 kohlrabi
• 1 parsley
• 1 potato
• 700 ml of vegetable broth
• 100 ml of whipped cream or cream
• 100 ml of dry white wine
• Lime
• 1 tbsp olive oil
• salt pepper
• fresh watercress

Method:

1. Wash, peel and dice the cabbage, potato and parsley.
2. Heat the olive oil in a saucepan and let the parsley fry for about 3 minutes.
3. Then add the kohlrabi and potato, cook for approximately 5 minutes.
4. Then deglaze the vegetables with white wine.
5. Then pour the vegetable stock into the pot, stir and let it boil for approximately 20 minutes.
6. Remove the soup from the heat and use an immersion blender to blend it until smooth.
7. Return the soup to the stove and add the whipped cream.
8. Bring to a boil, season with spices and lime juice.

Cabbage soup with cream is very tasty with rye bread and garnished with fresh watercress.

Soup with caramelized kohlrabi and parmesan

Try the incredibly delicious combination of roasted kohlrabi and parmesan cheese in this unique soup.

Ingredients:

• 3 kohlrabi
• 1 onion
• 3 cloves of garlic
• 1/4 cup olive oil
• 2 cups vegetable or chicken broth
• 3 cups of water
• 1 lime
• grated parmesan
• salt pepper

Method:

1. Wash, peel and dice the cabbage.
2. Place the kohlrabi cubes on a baking sheet lined with baking paper, drizzle with olive oil and sprinkle with salt and pepper.
3. Place them in an oven preheated to 180°C and bake for approximately 10-15 minutes.
4. In the meantime, heat the olive oil in a saucepan and fry the chopped onion in it for about 5-7 minutes.
5. Then add pressed garlic and roasted kohlrabi, stock, water, bay leaf and salt.
6. Bring to the boil and simmer gently for approximately 25-30 minutes.
7. Remove the bay leaf from the mixture.
8. Then, using an immersion blender or a food processor, blend the mixture until smooth.
9. Add the lime juice to the soup and mix thoroughly.

This kohlrabi soup is served sprinkled with parmesan cheese and possibly a little chili.

Why include kohlrabi in your diet?

Kohlrabi belongs to the cruciferous vegetables together with cabbage, cauliflower, cabbage or broccoli. It is one of the most popular vegetables in the Czech Republic, with the average Czech consuming more than two and a half kilograms each year.

Cabbage contains a large number of different health-promoting substances. From the point of view of vitamins, it is especially rich in vitamin C and group B vitamins. Of the minerals, it contains a large amount of calcium, potassium, magnesium, manganese and phosphorus. Among other things, they also contain a lot of fiber, which helps the proper functioning of our digestive system. Thanks to its low calorie content, it is also a popular part of various reduction diets.

Cabbage in the kitchen

The best known and most common is the consumption of raw kohlrabi. Either on its own or added to various vegetable salads. In addition to soup, kohlrabi can also be used to make very tasty spreads, like cauliflower or cabbage, it can also be baked and kohlrabi patties can also be made from it. Cabbage leaves are also edible and can easily be added to soup or salad.