Creamy Kohlrabi Soup with Potatoes (German Recipe)
A perfectly creamy and delicious German kohlrabi soup recipe with potatoes and cream cheese.
Servings 4
Calories 267kcal
Ingredients
- 1.5 lbs kohlrabi 700 g, about 2-3 depending on size
- 1 lb potatoes 450 g, floury or all-purpose potatoes
- 1 medium onion
- 1 tablespoon olive oil
- 3¼ cups vegetable or chicken stock 750 ml/ 25 fl.oz
- 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 be only added to the soup towards the end of the cooking process.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Sprinkle with the chopped parsley and maybe some red chili flakes and 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