Foodie Friday: Kohlrabi Soup

Kohlrabi soup is an easy, healthy recipe and a great way to use this unique vegetable. Kohlrabi to me was like the parsnip I wrote about a few months ago (click here to read the post) where I never heard of it growing up and wasn’t too sure what to do with it when I saw it at the store. Here is what it looks like for those of you who may not be familiar:
how to make traditional kohlrabi soup what is a kohlrabi
Then last summer my husband’s aunt and her family came to visit and we took them to the Missoula Farmer’s Market. She saw numerous venders with kohlrabi and bought a bunch to make Kohlrabi Soup. My husband’s family is from Hungary and Germany and I learned that to his family, kohlrabi was not a foreign vegetable. When I googled kohlrabi I learned it is commonly known as German cabbage- no wonder my husband’s family knows about kohlrabi!

I am always fascinated by my husband’s family history and especially love when relatives teach me how to cook foods from what I like to refer to as “the motherland.”So when I had the opportunity to learn first hand how to make Kohlrabi Soup, I was intrigued. It was so delicious!

It is quite easy to make and a meal we have made several times since then. We even planted kohlrabi in our gardens this year so we can make Kohlrabi Soup with our own homegrown kohlrabi! 

Kohlrabi Soup
2 tablespoons butter
1 medium onion 
1 pound kohlrabi
2 1/2 cups vegetable stock
2 1/2 cups milk 
1 bay leaf 
salt and pepper
Peel the kohlrabi bulbs, making sure to remove any woody parts. 
how to peel a kohlrabi bulb
Chop into small bite size pieces. Select the most tender kohlrabi leaves and slice them in thin strips. 

Chop the the onion and place in a stock pot with the butter. Saute the onions for about five minutes. Then add the sliced leaves and chopped bulbs and saute another few minutes. Add the vegetable stock, milk and bay leaf. Bring to a boil and then cover and simmer until the kohlrabi is tender which takes about 25-30 minutes. Remove the bay leaf and add salt and pepper to taste. Serve with your favorite bread. 
traditional German Hungarian kohlrabi soup recipe
For our kohlrabi soup, we enjoyed the last of some German Rye bread I had stashed in the freezer that my mother in law brought on her visit last month. 
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  1. says

    I grew kohlrabi when I was first married but only knew how to enjoy it raw. (this was pre internet days :P) I do plan on growing again so I can actually use it to cook with! THanks…pinning this for future use for sure!

    • Annie says

      Yes! We always end up making a large batch of kohlrabi soup and freezing the left overs for future meals.

  2. christina says

    Im from Germany.. mu mom use to make this very soup all time. Im feeling like having it now… so I have to find so .. yummy!!!!!!


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