Creamy Kohlrabi Potato Soup







A recipe allowed in a / / diet.

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.

Nutritional Chart

Calories: 411 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 12 g
  • 15 g
  • 63 g

Ingredients Needed for Creamy Kohlrabi Potato Soup

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
⅓ cup vegetable stock

How to Make 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.

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top