Kohlrabi has a flavor similar to broccoli, making it a perfect match with cauliflower. For this recipe, I roast the kohlrabi and cauliflower first to draw out a caramelized flavor, and the soup is blended, so it’s extra creamy. It’s a delicious way to warm up when it’s chilly out.
Kohlrabi: Cut off the stems and leaves first. Use a vegetable peeler to remove the skin from the bulb and then cut the bulb into pieces.
Cream: If you don’t have heavy cream, you can use half and half or whole milk.
Blending: If you don’t have a stick blender (immersion blender), take the pot off the heat so the soup can cool off. Blend it in small batches in a stand blender and then transfer the batches back to the pot and warm the soup up again.
Freezing: You can make this soup ahead and freeze it. Once you’ve blended the soup, allow it to cool off and transfer it to freezer containers. It will keep in the freezer for several months. When you warm it up, add the cream, apple cider vinegar, and garnishes.
Keywords: kohlrabi soup, kohlrabi recipe, kohlrabi cauliflower soup