Cream of Kohlrabi Soup


2 tbsp olive oil
1 onion diced
3 cloves garlic minced
¼ tsp ground black pepper
¼ tsp red chilli flakes (optional)
8oz potatoes peeled and cubed
16oz kohlrabi peeled and cubed
4 cups vegetable stock
1 bay leaf
fresh herbs (optional, for serving)


  1. In a large saucepan heat the olive oil. Add onion and a pinch of salt, and cook with occasional stirring until the onion is softened but not browning, 4 to 5 minutes.
  2. Add the garlic, black pepper, and red chili flakes, and cook for another 60 seconds or until the garlic is fragrant.
  3. Add the cubed potatoes and kohlrabi, stirring to combine, and cook for about 1 minute.
  4. Add the vegetable stock and bay leaf.
  5. Bring the mixture to a boil, then reduce it to a simmer. Continue to cook, stirring occasionally, until the kohlrabi and potatoes are tender, about 20-25 minutes.
  6. Remove the bay leaf. Use an immersion blender to puree the soup until smooth; or transfer to a blender or food processor and puree in batches.
  7. Season to taste with additional salt, pepper, and olive oil; serve warm.

Wash the greens well and cut them into bite-sized pieces. Preheat the oven to . Dry the greens very well, toss them with a very light coating of olive oil, salt them, and bake them on a baking sheet until crisp and lightly browned, about 6-10 minutes (timing will vary).


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