If you’re looking for a comforting, wholesome, and healthy soup that celebrates seasonal ingredients, you have to try this vegan kohlrabi soup recipe. Kohlrabi, sometimes called “German turnip,” is a unique, bulbous vegetable that belongs to the cabbage family.
Its slightly sweet, crisp flesh brings a delicate flavor and smooth texture to soups. Whether you’re new to kohlrabi or already a fan, this plant-based soup highlights its best qualities while keeping things light and nourishing.
This vegan kohlrabi soup is perfect for chilly evenings, meal prep, or as a starter for a larger dinner. With the addition of potatoes, leeks, and a subtle blend of herbs, it’s hearty enough to satisfy but gentle on your digestion.
The recipe can be easily adjusted to suit your tastes or what you have on hand. Plus, it’s naturally gluten-free and made from simple, wholesome ingredients you can find at any grocery store or farmers’ market.
Why You’ll Love This Recipe
- Seasonal & Nutritious: Kohlrabi is packed with vitamins C and B6, potassium, and fiber. Combined with other fresh vegetables, this soup is both nourishing and energizing.
- Comforting & Satisfying: Creamy (without cream!) and subtly sweet, this soup is the ultimate comfort food—perfect for cozy nights at home.
- Easy to Make: With minimal prep and a handful of pantry-friendly ingredients, you’ll have a healthy meal on the table in under an hour.
- Vegan & Gluten-Free: Free from animal products and gluten, making it suitable for a wide range of diets.
- Versatile: Easily adapt this recipe by adding other root vegetables or leafy greens, or spicing it up with your favorite herbs.
- Great for Meal Prep: This soup stores beautifully, making it perfect for batch cooking or freezing in portions for later.
Ingredients
Ingredient | Amount | Notes |
---|---|---|
Kohlrabi | 2 medium bulbs (about 700g/1.5 lbs) | peeled and diced |
Potato | 2 medium (about 300g/10 oz) | peeled and diced |
Leek | 1 large | white and light green parts, sliced |
Carrot | 1 medium | peeled and diced |
Celery | 2 stalks | diced |
Garlic | 3 cloves | minced |
Olive Oil | 2 tbsp | or use vegan butter for a richer flavor |
Vegetable Broth | 5 cups (1.2 L) | low sodium preferred |
Bay Leaf | 1 | optional, for extra aroma |
Thyme | 1/2 tsp dried (or 1 tsp fresh) | |
Salt | to taste | |
Black Pepper | to taste | freshly ground |
Lemon Juice | 1 tbsp | for brightness |
Fresh Parsley | 2 tbsp chopped | for garnish |
Equipment
- Large Soup Pot or Dutch Oven
- Cutting Board
- Sharp Chef’s Knife
- Vegetable Peeler
- Wooden Spoon
- Measuring Cups & Spoons
- Immersion Blender (or stand blender)
- Ladle
Instructions
-
Prep the Vegetables:
- Peel and dice the kohlrabi and potatoes into small cubes for faster, even cooking.
- Slice the leek (white and light green parts only), then rinse thoroughly to remove any grit.
- Dice the carrot and celery; mince the garlic.
-
Sauté the Base:
- In a large soup pot or Dutch oven, heat olive oil over medium heat.
- Add the leeks, celery, and carrot. Sauté for 4-5 minutes until softened and fragrant.
- Stir in the minced garlic and cook for another minute.
-
Add Kohlrabi & Potatoes:
- Tip in the diced kohlrabi and potatoes. Stir to coat the veggies in oil and aromatics.
- Cook for 2-3 minutes to develop flavor.
-
Add Broth & Seasonings:
- Pour in the vegetable broth. Add the bay leaf and thyme.
- Season with salt and pepper, but don’t over-salt at this stage.
-
Simmer:
- Bring to a simmer, then reduce the heat to low.
- Cover and cook for 20-25 minutes, until the kohlrabi and potatoes are fork-tender.
-
Blend the Soup:
- Remove the bay leaf. Use an immersion blender to blend the soup directly in the pot until smooth and creamy.
- Alternatively, carefully transfer the soup in batches to a stand blender and blend until smooth. Return to pot.
For a chunkier texture, blend only half the soup and leave the rest with diced veggies.
-
Finish & Adjust Seasoning:
- Stir in lemon juice for brightness and adjust salt and pepper as needed.
- If the soup is too thick, add extra broth or water to reach desired consistency.
-
Serve:
- Ladle into bowls and garnish with fresh parsley.
- Add a drizzle of olive oil or a sprinkle of freshly cracked pepper for extra flavor.
Tips & Variations
- Swap the Herbs: Try fresh dill, chives, or tarragon in place of thyme for a different flavor profile.
- Add Greens: For a color and nutrient boost, stir in a handful of chopped spinach or kale during the last 5 minutes of simmering.
- Creamier Soup: For extra creaminess, add a splash of unsweetened plant milk (like oat or cashew) after blending.
- Protein Boost: Add a drained can of white beans or chickpeas before blending for extra fiber and protein.
- Spice It Up: A pinch of vegan chili powder or smoked paprika can add a gentle heat and depth.
- Chunky or Smooth: Blend to your preferred consistency—completely smooth or leave some veggie pieces for a rustic texture.
- Make it a Meal: Top with roasted chickpeas, toasted seeds, or a dollop of vegan cashew cheese sauce for added protein and flavor.
- Batch Cooking: Double the recipe and freeze in portions for quick, nourishing meals anytime.
Nutrition Facts
Serving Size | Calories | Carbs | Protein | Fat | Fiber | Vitamin C |
---|---|---|---|---|---|---|
1 bowl (approx. 350ml) | 110 | 20g | 3g | 3g | 5g | 70% DV |
Values are estimates and will vary based on exact ingredients and serving size.
“Kohlrabi is an excellent source of vitamin C and dietary fiber, making this soup a great choice for immune health and digestion.”
Serving Suggestions
- Fresh Bread: Serve with a slice of rustic sourdough or soft gluten-free vegan bread for a satisfying meal.
- Salad Pairing: Pair with a vibrant green salad or a bowl of vegan salad bowl for a balanced lunch.
- Top It Off: Try crispy roasted chickpeas, vegan croutons, or a swirl of herby pesto as a topping.
- Soup & Sandwich: Enjoy alongside a hearty veggie sandwich or wrap for a complete dinner.
- Appetizer Course: Serve as a starter for a larger meal, such as a celebration dinner or holiday spread.
Conclusion
This vegan kohlrabi soup is proof that humble ingredients can create a dish that’s both luxurious and nourishing. Whether you’re seeking a new way to enjoy seasonal produce, or simply want a cozy, plant-based dinner, this recipe will quickly become a favorite.
Kohlrabi’s sweet, mellow flavor blends beautifully with potato and leek, resulting in a soup that’s creamy, satisfying, and full of gentle flavor.
Enjoy it as a light weeknight meal, a prep-ahead lunch, or an elegant appetizer. Don’t be afraid to put your own twist on it by adding extra veggies or spices.
For more vegan inspiration, explore these recipes: Banana Pancake Recipe Men Eat Vegan Too Made Easy, A to Z Vegetarian Recipes for Every Meal and Occasion, and Vegan Chipotle Bowl Recipe for a Flavorful Healthy Meal.
Happy cooking, and let the flavors of fresh, seasonal vegetables shine in your kitchen!
📖 Recipe Card: Vegan Kohlrabi Soup
Description: A light and creamy vegan soup featuring tender kohlrabi, potatoes, and aromatic herbs. Perfect for a comforting lunch or dinner any time of year.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 2 medium kohlrabi bulbs, peeled and diced (about 3 cups)
- 1 medium potato, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup unsweetened plant-based milk
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened, about 3 minutes.
- Add kohlrabi and potato, cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth and add thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
- Stir in plant-based milk.
- Blend the soup until smooth using an immersion blender or in batches.
- Adjust seasoning if needed and serve garnished with fresh parsley.
Nutrition: Calories: 110 kcal | Protein: 3 g | Fat: 4 g | Carbs: 17 g
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