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Vegan kohlrabi soup served
Light and warming kohlrabi soup with fresh parsley

Vegan Kohlrabi Soup

Author: Flavelo
Recipes Vegetarian & Vegan Soups Quick Meals
Kohlrabi is often an undeservedly neglected vegetable, yet when prepared properly, it produces a sweet, nutty flavour profile. In this soup, 'sweating' the vegetables (slowly cooking in oil) brings out natural sugars, creating a rich and creamy effect even without cream. A true vitamin bomb that is easy on the stomach.
🕒 Prep Time 10 mins
🍳 Cook Time 25 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 150 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pot
  • Knife
  • Peeler

Instructions

1 ✓

Cut the vegetables (kohlrabi, carrot) into uniform cubes, approx. 1x1 cm. Finely chop the onion.

Tip: Uniform size isn't just aesthetic: this way everything softens at the same time.
2 ✓

Heat the oil in the pot, throw in the onion and a pinch of salt. Sweat over low heat for 5 minutes until soft and translucent.

Tip: Salt helps draw water out of the onion, so it steams instead of burning. (Osmosis)
3 ✓

Add the garlic and cumin/caraway, stir for half a minute until fragrant.

Tip: Toasting spices intensifies their flavour, but careful, garlic burns quickly!
4 ✓

Tip in the kohlrabi and carrots, toss in the oily base for 2-3 minutes.

Tip: This short frying caramelises the vegetable surface, adding deeper flavour to the soup. (Start of Maillard reaction)
5 ✓

Pour in the stock, bring to a boil, then simmer on low heat for 20 minutes until the vegetables are soft.

Tip: Don't overcook, the kohlrabi should have a bite (al dente), not be mushy.
6 ✓

Taste, season with salt and pepper if needed, and finally stir in the fresh parsley.

Tip: Parsley's Vitamin C content decreases with heat, so only add it before serving.

Recipe FAQ

The soup is too thin, how can I thicken it?
Take out some of the vegetables, blend them, and pour back in. This is the healthiest thickening method.
The kohlrabi was woody, what can I do?
Unfortunately, the woody part must be cut off before cooking because it won't soften even after cooking. When buying, choose smaller, younger heads.

Ingredients

  • 400 g Kohlrabi (cleaned)
  • 1 pc Red onion
  • 2 pcs Carrots
  • 2 cloves Garlic
  • 2 tbsp Olive oil
  • 1 l Vegetable stock (or water)
  • 0.5 tsp Ground caraway or cumin
  • 0.5 tsp Ground pepper
  • 2 tbsp Fresh parsley
  • 1 tsp Salt