Have you ever tried a soup that's both comforting and surprisingly refreshing? This creamy kohlrabi soup recipe might just become your new favorite! Inspired by traditional Hungarian flavors, this delightful soup features fresh green summer kohlrabi, finely grated and simmered to perfection. Served with a dollop of tangy sour cream and a squeeze of bright lemon juice, it's a unique and incredibly tasty soup that's perfect for any occasion.
While kohlrabi might seem exotic to some, this unique vegetable is a staple in Central and Eastern European cuisine, enjoyed both raw in salads and cooked in various hearty dishes. You'll often find fresh kohlrabi readily available during the late spring and summer months, making this creamy soup a perfect way to celebrate its peak season.
Though not tied to a specific holiday, its comforting nature makes it a wonderful addition to any family meal or a light, refreshing option on a warm day.
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This particular creamy kohlrabi soup recipe draws inspiration from traditional methods, but with my own personal twist like in my best healthy cauliflower soup. I often prepare kohlrabi in various forms – from a robust vegetable or meat soup, to being stuffed with minced meat, or simply grated like in this recipe. While you can certainly add meatballs, I've chosen to highlight the pure, fresh flavor of the kohlrabi in this recipe.
Starting With Ingredients
Crafting a truly delicious soup begins with quality ingredients. For this creamy kohlrabi soup, we'll focus on fresh, vibrant produce and pantry staples that come together to create a harmonious blend of flavors. Below is everything you'll need to prepare this comforting dish, along with some tips for selecting the best components.
Soup Ingredients
- Green Kohlrabies (5 pieces): The star of our soup! Look for firm, vibrant green kohlrabi bulbs without soft spots or blemishes. Both the bulb and the edible leaves are packed with a mild, slightly sweet, and peppery flavor.
- Medium-sized Onion (1): The aromatic foundation of many great soups. A yellow or white onion will provide the perfect savory base, softening to a sweet caramelized flavor as it cooks.
- Red Bell Pepper (1): Adds a lovely splash of color and a subtle sweetness that complements the kohlrabi beautifully. Choose a firm, brightly colored bell pepper.
- Sea Salt (1.5 teaspoons): A fundamental seasoning that brings all the flavors to life. Adjust to your personal taste throughout the cooking process. Sea salt provides a clean, pure taste.
- Ground Pepper (1 teaspoon): The perfect complement to salt, adding a subtle kick and depth of flavor. Fresh ground pepper is always recommended.
- Chopped Parsley (1 bunch): Adds a burst of freshness and vibrant green color at the end. Flat-leaf (Italian) parsley is often preferred for its robust flavor, but curly parsley works too.
For the Roux
- Sunflower Oil (2 tablespoons): A neutral oil perfect for sautéing our vegetables and creating the roux, allowing the other flavors to shine. You can also use other neutral oils like vegetable or canola oil.
- Wheat Flour (2 tablespoons): Our thickening agent, crucial for creating the rich, creamy texture of this soup. All-purpose wheat flour works perfectly to form the roux.
- Sweet Paprika Powder (1 tablespoon): Essential for that authentic Hungarian touch! Sweet paprika provides warmth and a beautiful reddish hue without any heat. Choose a good quality, fresh paprika for the best flavor.
For Serving
- Sour Cream or Greek Yogurt (1 tablespoon): The finishing touch that transforms this into a truly 'creamy' soup. A dollop adds tanginess and a luscious richness. Full-fat sour cream or Greek yogurt will yield the best results.
- Lemon Juice (¼ piece): A squeeze of fresh lemon juice brightens all the flavors and provides a crucial acidic balance to the richness of the soup and sour cream. Don't skip it!
- Hot Chili Pepper (optional): For those who love a little heat! A pinch of dried chili flakes or a finely diced fresh chili can be added as a garnish for a spicy kick.
How to Make the Creamy Kohlrabi Soup?
Ready to bring this comforting soup to life in your own kitchen? Making creamy kohlrabi soup is simpler than you might think, and the process is incredibly rewarding. To guide you every step of the way, we've prepared a detailed video demonstration. Watch along as we show you exactly how to prepare this delicious dish, then follow the step-by-step written instructions below for all the details.
Preparing the Ingredients
First, wash and peel all the vegetables: the kohlrabi, onion, and red pepper. While I chose to peel the green summer kohlrabi for this recipe, you can also leave its skin on if preferred, especially if it's young and tender.
Now, take your beautiful kohlrabies and grate them using the large holes on your grater.
Next, grate the onion and the sweet red pepper. Using the same large grater works perfectly for these too.
Frying the Vegetables
In a soup pot, heat the 3 tablespoons of sunflower oil over medium heat. Add the grated onion and fry for about a minute, stirring constantly with a wooden spoon. Immediately after, add the grated red pepper.
Continue to fry the onion and red pepper over medium heat for about 2-3 minutes, stirring occasionally. Then, add the grated kohlrabi to the pot.
Season generously with sea salt and freshly ground pepper, and stir everything together. Cover the pot with a lid and let the vegetables cook together for about five minutes, allowing them to soften slightly.
Boil the Soup
Pour in about 3 liters of water (or enough to cover the vegetables and reach your desired soup consistency). Bring the soup to a boil over medium-high heat, then reduce the heat to medium and let it simmer for about 10-15 minutes. Since the kohlrabi is grated and naturally tender, it will cook quickly and does not require lengthy boiling.
Make the Roux
To give our creamy kohlrabi soup its signature rich and velvety texture, we'll prepare a simple roux. This crucial step transforms the thin broth into a satisfyingly thick soup like in my smoked sausage potato soup. Follow these steps carefully to create the perfect thickening agent:
- 1 - Heat the Oil: In a small saucepan, heat the 2 tablespoons of sunflower oil over medium heat until shimmering.
- 2 - Add Flour: Once the oil is hot, gradually add the 2 tablespoons of wheat flour to the saucepan.
- 3 - Whisk to Combine: Immediately begin to whisk or stir vigorously with a wooden spoon to combine the flour and oil into a smooth paste. Cook for about 1 minute, stirring constantly, until the mixture starts to bubble gently and smells slightly toasty.
- 4 - Add Paprika: As soon as the roux begins to gently boil (bubble), immediately remove the saucepan from the heat. Quickly stir in the 1 tablespoon of sweet paprika powder.
- 5 - Mix Until Dissolved: Continue mixing vigorously until the paprika is completely dissolved and evenly incorporated into the roux. It should form a smooth, reddish paste.
Thickening the Kohlrabi Soup
Carefully pour the prepared roux through a fine-mesh sieve directly into the simmering soup, whisking constantly to prevent any lumps from forming. Continue to simmer the soup for another 2-3 minutes, stirring frequently, to ensure the flour is fully cooked and the soup has thickened to your desired consistency.
Taste the soup and add more sea salt or ground pepper if needed.
Finally, stir in the fresh chopped green parsley.
See? Making this creamy kohlrabi soup is genuinely simple! With just a few straightforward steps, you've transformed fresh kohlrabi into a comforting, flavorful, and incredibly satisfying dish. Now all that's left is to serve it up and enjoy the fruits of your easy kitchen efforts.
Recipe Variations: Make It Your Own!
While this creamy kohlrabi soup is delicious as is, it's also incredibly versatile! Don't hesitate to experiment with these ideas to tailor it to your taste or what you have on hand:
- Add Protein: For a heartier meal, consider adding cooked shredded chicken or small, pre-cooked meatballs (as mentioned earlier!) during the last 5-10 minutes of simmering. You could also brown some ground pork or beef with the onions and peppers.
- Boost the Veggies: Feel free to throw in other quick-cooking vegetables. Diced carrots, celery, or even some spinach or kale (added at the very end) would make great additions.
- Make it Vegan/Dairy-Free: To keep it plant-based, omit the sour cream or Greek yogurt for serving. You can achieve a similar creaminess by stirring in a few tablespoons of full-fat coconut milk or a plant-based unsweetened cream substitute just before serving, or by blending a portion of the soup until smooth.
- Spice it Up: For a kick, add a pinch of red pepper flakes along with the paprika, or stir in a dash of cayenne pepper. The optional hot chili pepper garnish also allows for individual customization.
Serving the Soup
Serve this comforting creamy kohlrabi soup hot, garnished with a generous dollop of sour cream or Greek yogurt. A fresh squeeze of lemon juice is highly recommended to brighten the flavors, and for those who enjoy a little heat, a sprinkle of hot chili pepper makes a fantastic optional garnish.
How to Store the Soup?
This creamy kohlrabi soup is fantastic fresh, but it also stores well, making it great for meal prep or enjoying later. Once the soup has cooled completely, transfer it to an airtight container. It will keep beautifully in the refrigerator for 3-4 days.
While it's generally best enjoyed fresh due to the dairy (sour cream/yogurt, if mixed in), you can freeze the base of the soup (before adding sour cream/yogurt) for up to 2-3 months. If you plan to freeze, you might want to omit adding the fresh parsley until reheating. Thaw overnight in the refrigerator, then gently reheat on the stovetop. Add fresh sour cream, lemon juice, and parsley upon serving.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. If the soup appears too thick, you can add a splash of water or vegetable broth to reach your desired consistency.
FAQ
Yes, kohlrabi is absolutely excellent in soup! It's a fantastic addition for several reasons:
- Mild, Slightly Sweet Flavor: Kohlrabi has a unique, delicate flavor that is often described as a cross between a broccoli stem and a turnip, but milder and sweeter.
- Tender Texture (Especially When Grated): When cooked, kohlrabi becomes wonderfully tender. As you've highlighted in your recipe by grating it, it cooks very quickly and integrates seamlessly into the soup, providing a pleasant texture without being overly fibrous.
- Versatility: It absorbs flavors well, making it a great canvas for various seasonings and broths. Whether in a creamy soup like yours, a clear vegetable broth, or a heartier stew, kohlrabi holds its own.
When kohlrabi is cooked, its flavor and texture undergo a delightful transformation from its raw state:
- Milder and Sweeter Flavor: The crisp, slightly peppery notes of raw kohlrabi mellow significantly upon cooking. It develops a softer, subtly sweet, and sometimes slightly nutty flavor. Many describe it as being similar to a cooked broccoli stem or a mild turnip, but often sweeter and less earthy.
- Tender Texture: While raw kohlrabi has a distinct crispness (like an apple or radish), cooking softens it considerably. The texture becomes tender, sometimes almost creamy, especially when grated and simmered in a soup like this recipe, or when roasted until caramelized.
- Absorbs Flavors: Cooked kohlrabi is quite versatile because of its mildness. It readily absorbs the flavors of the broth, seasonings, and other ingredients it's cooked with, making it a wonderful addition to soups, stews, stir-fries, or roasted vegetable medleys.
If you enjoyed my creamy kohlrabi soup recipe and have a soft spot for comforting bowls of goodness, you might also love exploring some of these other delicious soup recipes from my kitchen:
- Best Cabbage Soup Recipe - A wholesome and flavorful classic, perfect for a light yet satisfying meal.
- Traditional Hungarian Goulash Recipe - Dive into the rich, authentic flavors of a classic Hungarian soup.
- White Bean Soup With Smoked Ribs - A hearty and smoky delight, packed with tender beans and savory ribs.
- Best Fish Soup Recipe - Light, fresh, and bursting with the flavors of the river.
- Pork Meatballs Vegetable Soup - A comforting bowl featuring tender meatballs and a medley of garden vegetables.
- Best Creamy Chicken Soup Recipe - Velvety smooth and incredibly comforting, a true family favorite.
- Sauerkraut Sausage Soup - A tangy and savory soup, brimming with traditional Central European flavors.
We hope you love making and enjoying this creamy kohlrabi soup recipe as much as we do. It's truly a comforting and delicious way to enjoy the versatile kohlrabi. Don't forget to share your creations with us!
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Happy cooking, and we'll see you in the next recipe!
Easy Creamy Kohlrabi Soup: A Hungarian-Inspired Recipe
Equipment
- 1 Soup Pot
- 1 grater
Ingredients
For Soup
- 5 pieces kohlrabi green
- 1 piece red bell pepper sweet pepper
- 1 piece onion medium-sized
- 1 tablespoon paprika powder mild
- 3 tablespoon sunflower oil or vegetable oil
- 1.5 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 1 buncs parsley chopped
For Roux
- 2 tablespoon flour wheat
Serving
- 1 tablespoon sour cream or Yoghurt
- ¼ piece lemon juice freshly sqeezed
- 2 tablespoon sunflower oil or vegetable oil
Instructions
- Wash and peel all the vegetables. Take the kohlrabies and grate them using the large holes on your grater. Grate the onion and the sweet red pepper using the same large grater.
- In a soup pot, heat the sunflower oil over medium heat. Add the grated onion and fry for about a minute. Immediately after, add the grated red pepper.
- Fry the onion and red pepper over medium heat for about 2-3 minutes. Add the grated kohlrabi to the pot.
- Season with sea salt and freshly ground pepper, and stir everything together. Cover the pot with a lid and let the vegetables cook together for about five minutes.
- Pour in about 3 liters of water. Bring the soup to a boil over medium-high heat, then reduce the heat to medium and let it simmer for about 10-15 minutes.
- In a small saucepan, heat the sunflower oil over medium heat until shimmering. Add the 2 wheat flour to the saucepan. Whisk or stir vigorously with a wooden spoon to combine the flour and oil into a smooth paste.
- As the roux begins to gently boil (bubble), remove the saucepan from the heat and stir in the sweet paprika powder. Continue mixing vigorously until the paprika is completely dissolved and evenly incorporated into the roux.
- Pour the prepared roux through a fine-mesh sieve directly into the simmering soup, whisking constantly to prevent any lumps from forming.
- Taste the soup and add more sea salt or ground pepper if needed. Finally, stir in the fresh chopped green parsley.
Zoltan says
Lemon? Hungarians never use lemon in their recipes.
Laci says
Dear Zoltan, this blog is a collection of my family recipes. I have been cooking for over 30 years and not original old recipes. I like to use lemon juice often instead of vinegar and lemon zest in all desserts with cottage cheese.
Zoltan says
Lemon? Hungarians never use lemon in their recipes.
Zoltan says
Lemon? Hungarians never use lemon in their recipes.