Easy Creamy Kohlrabi Soup: A Hungarian-Inspired Recipe
Servings: 6 portions
Calories: 133kcal
Delicious & easy Creamy Kohlrabi Soup recipe. Features grated kohlrabi, rich roux, sour cream & lemon – a comforting Hungarian-inspired dish!
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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.
Video
Notes
You can cut the vegetables into cubes, but I like them in grated form.
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.
Nutrition
Serving: 1grams | Calories: 133kcal | Carbohydrates: 6g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 585mg | Potassium: 110mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1225IU | Vitamin C: 28mg | Calcium: 13mg | Iron: 1mg
