Creamy Kohlrabi Potato Soup

  • Difficulty: Medium
  • 40 minutes
  • 2 servings
Creamy Kohlrabi Potato Soup

A fairy tale looking dish that perfectly matches the winter holiday season. This is what you’re looking at. Blend together nutritious boiled kohlrabi, carrots, and potatoes. Don’t forget to toss savory cooked onion and some milk in the blender. Flavor further with fennel seeds, smoked paprika and vegetable stock. Warming, super-creamy, and vegetarian.

Ingredients Needed for Creamy Kohlrabi Potato Soup

water
salt
2 medium potatoes, cubed
2 medium carrots, sliced
2 medium kohlrabis
1 tablespoon butter
2 teaspoons of fennel seeds
1 medium onion, diced
2 garlic cloves, sliced
1 tablespoon vegetable oil
1 teaspoon smoked paprika
⅓ cup milk
pepper
⅓ cup vegetable stock

How to Cook Creamy Kohlrabi Potato Soup

  1. First, cut the top off the kohlrabis. Make deep crisscrossing cuts into the pulp, then scoop it out so that you’re left with two 1/4-inch-thick shells. Save the shells as we’ll be using them for serving the soup.
  2. Fill a cooking pot 1/3 with water, salt it and bring to a boil over low heat. Add the potatoes, carrots, and kohlrabi. Boil for 20 minutes. Set aside.
  3. Melt the butter in a skillet over low heat. Add the fennel seeds and stir them in.
  4. Add the onion and garlic. Season with salt. Cook and stir until softened.
  5. Add the boiled veggies and the buttery onion mixture to a blender. Also add the vegetable oil, smoked paprika, and milk. Season with salt and pepper and start blending.
  6. While blending add the vegetable stock. Blend until even and smooth.
  7. Serve the cream soup into the kohlrabi shells.

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