Not sure what to do with kohlrabi leaves? Try this vibrant orange Kohlrabi Soup made with kohlrabi bulbs and greens, sweet potato, and carrots. It’s naturally gluten-free and vegan, a comforting meatless meal that wastes nothing.
Have you ever tried kohlrabi? This underappreciated cruciferous vegetable — its name literally means “cabbage turnip” — has a lightly sweet, peppery bite similar to a mild radish. Both the bulb and the leaves are edible, which makes it an ideal ingredient for a no-waste vegetable soup. This Kohlrabi Soup blends diced kohlrabi, sweet potato, carrots, and kohlrabi greens into a silky, bright orange bowl of comfort. The carrot puree adds depth of flavor and beautiful color, while a splash of lemon at the end lifts the whole pot.
I first encountered kohlrabi through a vegetable cookbook and later found it at a local farm stand. What began as experimentation years ago evolved into this simple, reliable recipe: no meat, no flour to thicken, and only minimal equipment. The result is a clean-tasting, naturally gluten-free and vegan soup that still feels substantial.
What is kohlrabi?
Kohlrabi is a member of the cabbage family (a cruciferous vegetable) with a round, swollen stem — the edible “bulb” — and leafy greens. If you like cabbage, broccoli, or Brussels sprouts, you’ll likely enjoy kohlrabi’s mild, slightly sweet flavor and crisp texture when raw, or a softer, mellow taste when cooked.
Can you eat kohlrabi leaves?
Yes. Kohlrabi greens are perfectly edible and cook similarly to kale or Swiss chard. The leaves and tender stems can be chopped and stirred into soups, sautés, or stews. Using the greens reduces waste and adds nutrients and texture to the dish.
Flavor and seasonality
The kohlrabi bulb has a mildly sweet, peppery flavor reminiscent of a radish without the sharp bite. The greens taste similar to leafy brassicas such as kale. Kohlrabi is available throughout much of the year, but it’s at its best from late fall through early spring. Farmer’s markets during those months are a good place to find fresh bulbs with intact leaves.
How to prepare kohlrabi
Preparing the bulb:
- Trim off the stems and leaves. Peel the bulb to remove the tough outer layer.
- Slice the ends so the bulb sits flat, then halve and quarter the bulb. Remove any tough core from each quarter.
- For cubes, slice each quarter and then dice to the desired size.
Preparing the greens:
- Thoroughly wash and dry the leaves, remove any tough lower stems if desired, and chop into bite-sized pieces.
Ingredients
- 1 tablespoon olive oil
- Salt (preferably kosher), to taste
- 1/4 cup diced white or yellow onion
- 1 large carrot, peeled and diced
- 1 clove garlic, minced
- 5 cups vegetable broth or stock
- 1 pound kohlrabi, bulbs peeled and diced and leaves chopped
- 1 small sweet potato, peeled and diced (about 8 ounces)
- 1 tablespoon lemon juice
Yield and time
Yield: 4–6 servings. Prep time: about 30 minutes. Cook time: about 1 hour. Total time: roughly 1 hour 30 minutes.
Instructions
- Heat the oil in a Dutch oven or large pot over medium heat. Add the diced onion, carrot, and a generous pinch of salt. Cook until the vegetables begin to soften and brown, about 3–5 minutes. Add the minced garlic and cook for another minute.
- Add 1 1/2 cups of the vegetable broth and bring to a simmer. Cook until the carrots are fully softened, approximately 8–10 minutes.
- Transfer the carrot-onion mixture to a blender and blend until completely smooth. If the puree is too thick to blend, add a little more broth.
- Return the carrot puree to the pot and add the remaining 3 1/2 cups of broth. Bring the pot to a gentle boil.
- Add the diced kohlrabi bulbs and the diced sweet potato, plus another pinch of salt. Simmer until the vegetables are fork-tender, about 12–15 minutes. If your vegetable quantities are larger, they may absorb more liquid; add extra broth as needed.
- Stir in the chopped kohlrabi greens and cook 3–5 minutes more, until the leaves are wilted and tender. Finish with the lemon juice, taste, and adjust seasoning with salt.
Tips and variations
- The carrot puree gives the soup its bright orange color and adds a sweet backbone to the broth. Don’t skip blending this step if you want the full flavor and color.
- To make the soup richer and vegetarian rather than vegan, finish with a knob of butter or a splash of cream. For a lighter version keep it strictly vegan with vegetable broth and olive oil.
- Serve with crusty bread, a simple salad, or roasted vegetables to round out the meal.
- If you have time, homemade vegetable stock deepens the flavor, but a good-quality store-bought broth works well too.
Recipe notes
This recipe evolved from an earlier version that used chicken and flour as a thickener; both proved unnecessary. The simplified method keeps pans to a minimum and lets the vegetables shine. Blending the carrot base is a small extra step that rewards you with a smoother texture and more complex taste.
More vegetarian soup ideas
- Roasted jalapeño soup
- Broccoli cheese soup (vegetarian)
- Creamy onion soup (omit bacon for vegetarian)
- One-pot lasagna soup
- Creamy carrot soup with crispy shallots
Source: adapted from Greene on Greens cookbook.
Originally published January 9, 2011
© Carla Cardello