Kohlrabi is quite popular in Germany, but it’s not growing here all year round. The season for Kohlrabi is through summer until October/November – the rest of the year you can still get it but from countries where it is a bit warmer all year round. My Kohlrabi Veggie Soup here has been waiting a while until being published here on the blog, to be honest. The soup in the pictures has actually been cooked last summer when I had Kohlrabi from our little terrace garden… ;)
We are planting and harvesting veggies on our terrace in a raised bed garden every year. Last year we had a bunch of Kohlrabi plants for the first time. They are very easy to handle, grow fast and don’t need much of attention. Luckily ;) They are pretty good for first-time gardeners. You can basically watch them getting bigger by the minute. We love gardening because you know exactly what you are getting at the end – no weird stuff added or used to make the plants grow better/bigger ;) The only downside I can think of – you do not really have control about the outcome and harvesting time. There are times when you don’t have anything to harvest for weeks and then suddenly you got a bunch of the same veggies being ready, and you have to use all of them ;P
If you have a big family at home or a freezer this problem is not a problem at all I’d say. Well… about that soup. I prefer using smaller Kohlrabi for my soup. The bigger ones are normally a bit “woody” – means they are harder and have more fiber that gives them a tougher texture. Not the worst that can happen, but it can be avoided if you use smaller and “younger” Kohlrabi ;) The smaller ones are normally also a bit sweeter and less cabbage-y. If you get Kohlrabi with leaves still attached and don’t have pets at home that can eat that – eat it yourself. You can cut the leaves into smaller pieces (without the stems) and add it to the soup. Absolutely fine and you have less food waste ;)
By the way, you don’t have to use dairy products for the soup if you don’t want to… meaning this soup is actually vegan. As long as you omit the yogurt with a plant-based version. Should be easy since there are many options available for that these days. Maybe an option if you are doing #veganuary this year ;)
The soup is best when served with some delicious homemade bread. My Focaccia with Garlic & Rosemary fits just perfectly here (also in the pictures). You should most definitely give it a try. If not for the soup then some other time! So fluffy and delicious!
INGREDIENTS / ZUTATEN
(4 servings)
some olive oil for frying
1 medium onion, chopped
2 garlic cloves, chopped
17.6 oz. (500g) kohlrabi, cubed
14 oz. (400g) potatoes peeled, cubed
2 medium carrots, sliced
33.8 fl. oz. (1 l) vegetable stock (hot)
1/2 bunch of parsley, chopped
1 tbsp. chopped dill
salt, pepper
chili flakes (optional)
some plain yogurt (for serving)
some more chopped dill (for serving)
(4 Portionen)
etwas Olivenöl zum Anbraten
1 mittelgroße Zwiebel, gehackt
2 Knoblauchzehen, gehackt
500g Kohlrabi, gewürfelt
400g Kartoffeln, gewürfelt
2 mittelgroße Karotten, in Scheiben
1l Gemüsebrühe (heiß)
1/2 Bund Petersilie, gehackt
1 EL Dill, gehackt
Salz, Pfeffer
Chiliflocken (optional)
etwas Naturjoghurt (zum Servieren)
etwas gehackter Dill (zum Servieren)
DIRECTIONS / ZUBEREITUNG
1. Prep your veggies by peeling the onion and garlic and chopping it finely. Peel the kohlrabi and cut it into cubes. If your kohlrabi has leaves, you can use them as well (without the stems) and chop them finely. Peel the potatoes and cut them into cubes. Peel the carrots and cut them into thin slices. Wash, dry, and chop the parsley. Set everything aside.
2. Add some oil to a large pot (or dutch oven) and heat up. Add the onions and sauté until soft and glossy. Add the garlic, kohlrabi, potatoes, and carrots to the pot and continue cooking for 2-3 minutes while stirring often. Add the hot veggie stock, chopped parsley, and chopped kohlrabi leaves (if you have some), season with salt and pepper and bring everything to a boil. When the soup starts boiling, cover the pot, reduce the heat and let everything simmer for about 25-30 minutes or until the veggies are done.
3. Add the chopped dill and continue cooking for 2-3 minutes. Use an immersion blender or a potato masher and puree/mash a small part of the veggies in order to get a soup with a thicker consistency – this is optional. Season with more salt and pepper. If you like it hot, add some chili flakes as well. Serve with some yogurt and more dill sprinkled on top.
1. Das Gemüse vorbereiten und dafür als Erstes die Zwiebel und den Knoblauch schälen und fein hacken. Den Kohlrabi schälen und in Würfel schneiden. Wer Kohlrabiblätter hat, kann diese ebenfalls verwenden (ohne die Stiele) und fein hacken. Kartoffeln schälen und ebenfalls in Würfel schneiden. Karotten schälen und in dünne Scheiben schneiden. Die Petersilie waschen, trocknen und hacken. Alles zur Seite stellen.
2. Etwas Öl in einen großen (gusseisernen) Topf geben und erhitzen. Die Zwiebeln dazugeben und glasig andünsten. Knoblauch, Kohlrabi, Kartoffeln und Karotten in den Topf geben und unter häufigem Rühren für 2-3 Minuten mit anbraten. Die heiße Gemüsebrühe, gehackte Petersilie und gehackte Kohlrabiblätter (falls vorhanden) dazugeben, mit Salz und Pfeffer würzen und alles einmal aufkochen lassen. Wenn die Suppe kocht, den Topf abdecken, die Hitze reduzieren und alles etwa 25-30 Minuten köcheln lassen, bis das Gemüse gar ist.
3. Den gehackten Dill dazugeben und 2-3 Minuten weiterkochen. Mit einem Stabmixer oder Kartoffelstampfer kann man einen kleinen Teil des Gemüses pürieren/zerdrücken, damit die Suppe cremiger wird. Ist allerdings kein Muss. Falls notwendig, noch einmal mit Salz und Pfeffer würzen. Wer es etwas schärfer mag, kann auch noch ein paar Chiliflocken dazugeben. Die Suppe mit etwas Naturjoghurt und Dill servierten.
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Here is a version of the recipe you can print easily.
Print
Easy Kohlrabi Veggie Soup
- Prep Time: 00:10
- Cook Time: 00:35
- Total Time: 00:45
- Yield: 4 1x
- Category: Soup
- Cuisine: Germany
- Diet: Vegetarian
Description
A delicious meal in summer and winter – a simple and easy kohlrabi veggie soup with some additional potatoes and carrots. So good!
Ingredients
some olive oil for frying
1 medium onion, chopped
2 garlic cloves, chopped
17.6 oz. (500g) kohlrabi, cubed
14 oz. (400g) potatoes peeled, cubed
2 medium carrots, sliced
33.8 fl. oz. (1 l) vegetable stock (hot)
1/2 bunch of parsley, chopped
1 tbsp. chopped dill
salt, pepper
chili flakes (optional)
some plain yogurt (for serving)
some more chopped dill (for serving)
Instructions
1. Prep your veggies by peeling the onion and garlic and chopping it finely. Peel the kohlrabi and cut it into cubes. If your kohlrabi has leaves, you can use them as well (without the stems) and chop them finely. Peel the potatoes and cut them into cubes. Peel the carrots and cut them into thin slices. Wash, dry, and chop the parsley. Set everything aside.
2. Add some oil to a large pot (or dutch oven) and heat up. Add the onions and sauté until soft and glossy. Add the garlic, kohlrabi, potatoes, and carrots to the pot and continue cooking for 2-3 minutes while stirring often. Add the hot veggie stock, chopped parsley, and chopped kohlrabi leaves (if you have some), season with salt and pepper and bring everything to a boil. When the soup starts boiling, cover the pot, reduce the heat and let everything simmer for about 25-30 minutes or until the veggies are done.
3. Add the chopped dill and continue cooking for 2-3 minutes. Use an immersion blender or a potato masher and puree/mash a small part of the veggies in order to get a soup with a thicker consistency – this is optional. Season with more salt and pepper. If you like it hot, add some chili flakes as well. Serve with some yogurt and more dill sprinkled on top.
Notes
Enjoy cooking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
