German Kohlrabi Soup with Potatoes
Simple German kohlrabi soup with potatoes and cream cheese - creamy, comforting, and easy to make at home.
Servings: 4 servings
Calories: 267kcal
Ingredients
- 1.5 lbs kohlrabi about 2-3, depending on size
- 1 lb potatoes floury or all-purpose potatoes
- 1 medium onion
- 1 tablespoon olive oil
- 3¼ cups vegetable or chicken stock
- 3 heaped tablespoons cream cheese Philadelphia style
- 2 tablespoons freshly squeezed lemon juice more or less to taste
- 1 teaspoon sugar
- a few gratings of nutmeg
- fine sea salt and ground black pepper
- small bunch of parsley
- a pinch of red chili flakes optional
- a pinch of nigella seeds optional
Instructions
- Clean kohlrabi: Remove the stems and the leaves of the kohlrabi. Keep the leaves separated as they will only be added to the soup towards the end of the cooking process.1.5 lbs kohlrabi
- Chop: Place the kohlrabi bulb on a cutting board and slice off the top and bottom, removing the small woody part at the bottom of the kohlrabi bulb. Peel the skin with a knife or vegetable peeler like you would peel an apple. Discard the skin. Cut the kohlrabi bulb and the stems into cubes.
- Chop vegetables: Peel and cube the potatoes as well. Finely chop the onion.1 lb potatoes + 1 medium onion
- Saute vegetables: Heat the oil in a soup pan and cook the onion for about 2-3 minutes or until translucent. Add the cubed vegetables and cook for about another 4 minutes, stirring a few times in between.1 tablespoon olive oil + onion + veggies
- Simmer: Add the vegetable or chicken stock, bring to a boil, turn down the heat and simmer the kohlrabi soup for about 20 minutes or until the vegetables are tender. Add the chopped kohlrabi leaves during the last 5 minutes of the cooking time.3¼ cups vegetable or chicken stock
- Add the cream cheese to the soup and blend the soup with an immersion blender (Note 2). Reheat the soup gently without bringing it to a boil again.3 heaped tablespoons cream cheese
- Season: Add salt, pepper, sugar, nutmeg, and one tablespoon of lemon juice. Taste again and adjust the taste with more lemon juice and more spices.fine sea salt and ground black pepper + 2 tablespoons freshly squeezed lemon juice + 1 teaspoon sugar + a few gratings of nutmeg
- Serve: Sprinkle with the chopped parsley and maybe some red chili flakes and nigella seeds.small bunch of parsley + a pinch of red chili flakes + a pinch of nigella seeds
Notes
- Vegan soup: Use vegetable stock and replace the cream cheese with vegan cream, like soy or oat cream.
- Don't over-blend the soup; it contains potatoes, and potatoes turn gluey if you blend them too much.
Nutrition
Serving: 1/4 of the soup | Calories: 267kcal | Carbohydrates: 44g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 1150mg | Fiber: 9g | Sugar: 10g