Creamy Kohlrabi Soup recipe

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Ingredients

2 tablespoons butter
1 onion, chopped
1 pound kohlrabi, peeled and cut into 1/2-inch dice
2 ½ cups vegetable broth
2 ½ cups milk
1 bay leaf
1 pinch salt and ground black pepper to taste
¼ cup uncooked orzo pasta

Nutrition Info

253.2 calories
carbohydrate: 33.3 g
cholesterol: 27.5 mg
fat: 9.6 g
fiber: 3.2 g
protein: 10.3 g
saturatedFat: 5.7 g
servingSize: -
sodium: 416.7 mg
sugar: 15 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi, cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low, cook at a simmer until kohlrabi is tender, about 25 minutes.

  2. Remove and discard bay leaf, allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot, season with salt and pepper. Sprinkle orzo pasta into the soup, cover the stockpot and simmer until the orzo is tender, about 10 minutes.

Recipe Yield

4 servings

Recipe Note

This is a simple but hearty dish. It's similar to cream of broccoli soup only much better! My husband loves this soup so much he planted kohlrabi in our garden;it looks like a small green turnip. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter. Serve with your favorite bread.

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