Roasted Cauliflower & Kohlrabi Soup
My first experience with kohlrabi was eight years ago a bunch turned up in my weekly CSA box and I figured it was something I could only get at certain times of year at either a farmer’s market or in a produce box. Turns out it was hiding in the produce department at my regular grocery store, a fact I learned a few weeks ago. So, with that good news, it was time to make some roasted cauliflower and kohlrabi soup.
What is Kohlrabi?
Kohlrabi reminds me of beets with its long leafy-topped stems, but the flavor is a lot like broccoli, so even though it looks a bit alien the flavor is familiar. You may find both green and purple kohlrabi and you can use either in this soup. To prep, discard the leafy stems and remove the skin with a vegetable peeler. Kohlrabi is at its peak during the winter and spring, although you can usually find it year round.
More Ingredients You’ll Need
- One head of cauliflower broken into florets.
- Diced onion and chopped garlic
- Dried oregano
- Chicken stock
- I like my soup to have a little bit of brightness and some apple cider vinegar, added right at the end, does this nicely.
- Heavy cream
- Fresh parsley and grated Parmesan cheese for garnish
So, look for kohlrabi the next time you’re at the store – it makes a delicious soup!
More Lunch Ideas
Cauliflower & Kohlrabi Soup
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Description
Kohlrabi has a flavor similar to broccoli making it a perfect match with cauliflower. To prep, it, remove the stems, peel it, and cut it into chunks.
Ingredients
- 1 head of cauliflower, broken into florets
- 3 kohlrabi bulbs, peeled with stems removed and the blubs cut into pieces
- 4 tablespoons olive oil, divided
- 1 yellow onion, diced
- 6 garlic cloves, roughly chopped
- 1 teaspoon dried oregano
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 cups chicken stock
- 1 tablespoon apple cider vinegar
- 1/2 cup cream (see note)
- 1 tablespoon chopped fresh parsley, for garnish
- 2 tablespoons grated Parmesan cheese, for garnish
Instructions
- Preheat the oven to 425 degrees. Drizzle 2 tablespoons of olive oil over the kohlrabi and cauliflower. Roast in the oven for 30 to 40 minutes, or until the vegetables are fork tender.
- In a large pot heat 2 tablespoons of olive oil over medium heat. Add in the onions and cook for 3 to 4 minutes. Add in the garlic and cook until the garlic is fragrant, about a minute or so. Add the oregano, salt, and pepper. Next, add the roasted vegetables and chicken stock. Give it all a good stir, turn up the heat and bring it to a soft boil. Then reduce the heat and simmer it for 15 minutes or so, stirring occasionally.
- Puree the soup. Add the apple cider vinegar and stir. At this point, you will want to check the seasoning. If needed, add more salt. Finally, stir in the cream. Garnish each serving with fresh parsley and Parmesan cheese.
Notes
You can make the soup ahead and freeze it, but don’t add the cream if you plan to do this. Only add enough cream (about 2 tablespoons per serving) for what you plan to serve right away.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 484
- Sugar: 12.1g
- Sodium: 1500.7mg
- Fat: 34.3g
- Saturated Fat: 12.5g
- Unsaturated Fat: 19.6g
- Trans Fat: 0.4g
- Carbohydrates: 31.2g
- Fiber: 9.7g
- Protein: 18.2g
- Cholesterol: 50.5mg
Keywords: kohlrabi soup, roasted cauliflower soup
Sandra Shaffer says
Oh how I miss my CSA boxes! We just couldn’t eat the veggies quick enough, but I’m tempted to get back on schedule and share with a neighbor. So intrigued by kohlrabi. Such a delicious soup and perfect to make ahead for my lunches!
★★★★★
Jessi says
I know this post is a few years old but it never ceases to boggle my mind that some veggies such as kohlrabi or kale, which have been eaten since the middle ages in europe, have just gotten recognition in the states in the past few years. Kohlrabi is most commonly eaten here in Germany as a side dish in a herb cream sauce. Really good and easy.
April says
Sometimes we need a good marketing campaign in the US to get on board with things 🙂 The kholrabi in cream sauce sounds delicious – will have to try it 🙂
Velva says
I hav never eaten kolhrabi but have seen it often in the produce section of the grocery store. Perhaps, next time I pass this vegetable, I will stay and linge for awhile longer.
Your soup looks delicious.
Kitchen Butterfly says
Close to being like you…i’ve heard of Kolhrabi but have never seen it up close not to talk of cooking with it. Now I’m going to have to try it!
Mimi says
A great fall soup, looks yummy.
Mimi
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Helen McGinn says
Mmm, sounds lovely. I batter it with a tempura batter and deep fry it to a lovely, tasty crispiness. Stopped by from Foodie Blogroll. x
Simply Life says
Wow, I’ve never had a soup like this – looks great! Thanks for the idea!
Nicole says
thank you for teaching me about something new!
Mardi @eatlivetravelwrite says
Ah yes, the kohlrabi season begins!! Thanks for posting this – there is some kohlrabi coming in our box next week!
Amber says
I’ve never actually cooked with kohlrabi but we do snack on it raw at our house. To me it tastes like a broccoli stem or cabbage. I think it would go great with cauliflower and this soup sounds delicious!
experimentalculinarypursuits says
I’ve never heard of that vegetable either! How would you describe the texture and taste of it? Very curious to know..
tastyeatsathome says
I just ate kohlrabi for the first time last week! It’s really good sliced and simply sauteed in a little olive oil and crushed red pepper! this soup looks lovely.
Trix says
How funny! I first had kohlrabi last year from my CSA. I tried to make empanadas and the results were disgusting … wish I had tried this soup instead!!
redkathy says
Thanks for the lovely recipe and the info! kohlrabi sounds wonderful.