How To Cook Kohlrabi: Creamy Potato Kohlrabi Soup

What the heck is kohlrabi? Come learn how to prepare and cook kohlrabi and get some recipe ideas like this easy to make and hearty potato kohlrabi soup.

Dietitian confession: Last year, if I got kohlrabi in my CSA share, it went into the swap box and was traded for another veggie that I had more of a clue on what to do with.

But that’s not a good sign of a food blogger and self-claimed culinary dietitian, now is it? After all, I’ve tackled how to cook Jerusalem artichokes and how to cook rutabagas in the past. So, why neglect the poor kohlrabi?

So, last week when the ginoromus bulb appeared in my box, I figured it was time to embrace the kohlrabi and share my findings with you.

Did you know….?

• Kohlrabi is German for “cabbage turnip”
• Kohlrabi tastes like a cross between celery, jicama and very mild broccoli stalk (to me at least)
• You can eat it raw or cook it like a root veggie
• It’s low in calories and a good source of fiber, Vitamin C and potassium

To prepare, first cut away the thick skin and remove any leaves (use them in this cheesy greens soup) and then chop, dice, grate or cut into sticks.

I decide to do a riff on Serena’s Healthy Loaded Baked Potato Soup and I used equal parts chopped kohlrabi and potatoes. After chopping into 1/2-inch cubes, I boiled the kohlrabi and potatoes in broth for about 20 minutes over medium-high heat. After adding milk, cooked onions and seasonings, I pureed the entire batch.

Creamy Potato Kohlrabi Soup

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• Yield: 6-8 servings. 1x

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Description

Not sure what to do with kohlrabi? Try it in this creamy and loaded potato soup this fall and winter.

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Ingredients

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• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 medium potatoes, cut into 1/2-inch cubes
• 1 kohlrabi, leaves and skin removed, cut into 1/2-inch cubes
• 4 cups low sodium chicken or vegetable broth
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 2/3 cup low-fat milk
• 3/4 cup shredded Cheddar cheese
• Toppings:
• Plain Greek-style yogurt
• Shredded cheese
• Chopped bacon
• Chopped chives

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Instructions

1. Place a large pot over medium heat and add oil. Once heated, add onion and saute for 5 – 7 minutes or until softened. Remove from pot and set aside.
2. Return pot to stove and add potatoes and kohlrabi. Cover with broth. Turn heat up to medium-high and cover. Cook for about 20 minutes or until vegetables are soft.
3. Turn off heat and add in the cooked onions, black pepper, salt and milk. Mix well.
4. Puree with immersion blender or regular blender (if using regular blender, add soup back to pot after pureeing.)
5. Turn heat back on to low and mix in cheese. Stir until melted and then remove from stove.
6. Serve with toppings.

When serving, I had a topping bar of shredded cheese, chopped bacon and chives. Admittedly, I was the only one who ate it in my family but one of these days, I know my 8 year old will come around. (Probably not the hubby #lostcause.)

Besides pureeing into soup, here are more ways to eat kohlrabi:

• Cut into sticks and serve raw with olive oil or ranch dressing.
• Shred and use raw in slaw recipes.
• Grate and mix raw into a yogurt based dip.
• Shave or cut thinly and toss into salads.
• Shred and form into patties or add to potato pancakes. Saute or bake.
• Chop and mix with root vegetables (carrots, parsnips, turnips) and roast in the oven.

Have you ever eaten kohlrabi? What’s a vegetable you’ve never tried?