Creamy Kohlrabi Soup

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Serves 4

• 2 tablespoons butter

• 1 medium onion, chopped

• 1 pound kohlrabi bulbs, peeled and chopped

• 2 1/2 cups vegetable stock

• 2 1/2 cups milk

• 1 bay leaf

• Salt and black pepper

Melt butter in a large pan with a lid. Add onions and cook gently until soft, about 10 minutes. Add kohlrabi and cook 2 minutes.

Add vegetable stock, milk and bay leaf to pan, and bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until kohlrabi is tender. Let cool a few minutes and remove bay leaf. Using an immersion blender, conventional blender or food processor, puree soup until smooth. You may want to strain the soup through a fine sieve if the kohlrabi is especially fibrous. Season to taste with salt and pepper. Serve in heated bowls with hearty bread of choice.



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