This chunky kohlrabi soup is a seasonal dish popular in Poland during summer months. It’s delicious, filling, full of goodness and simple to make. Enjoy vegan or with a dollop of yogurt.
Most of the Polish recipes I share bring back childhood memories and this recipe is no exception. Polish fruit and vegetable markets are flooded with kohlrabi (kalarepa in Polish) during summer months. Polish people like to add it into salads or soups.
In the summer chunky kohlrabi soup was a staple in our house. My mum made it as often as she did beet greens soup or cold beet soup (2 other typical Polish summer soups).
This soup contains a handful of simple vegetables, a little parsley and dill (indispensable in Polish cuisine) yet it’s packed with flavour.
What does kohlrabi taste like
Kolhrabi belongs to the cabbage family. It tastes a little like cabbage, mildly spicy but also sweet and a little nutty, like a cross between a radish, water chestnut and broccoli stem. When you are shopping for kohlrabi pick medium bulbs as they are sweeter than very large ones. Make sure the leaves are fresh looking, not wilted.
How to prepare kohlrabi
You can eat the bulb as well as the leaves. The leaves are a little bitter and tough when raw so are best cooked (in a soup for example). However you choose to serve kohlrabi you always need to peel it as the skin is tough. To do this snip off the stems and cut off the top and bottom of the bulb then simply peel it all the way around with a vegetable peeler.
Kolhrabi soup ingredients
Apart from the kohlrabi the soup also contains potato, carrot and onion. I added some parsley into the pot for more flavour as well as finely chopped dill towards the end of cooking.
I also thickened this soup a little by adding a mixture of corn starch and water (see Instructions below) but you don’t have to.
Step-by-step recipe instructions
1.Peel the kohlrabi and finely chop the leaves discarding the stems. Cube the kohlrabi along with the carrot and potatoes.
In a large pot heat up 1 tablespoon of oil, add the onion and gently cook for 3 minutes until softened. Add the rest of the vegetables along with the parsley and cook for a few minutes stirring often.
2. Add the vegetable stock, pepper to taste, stir, cover and bring to the boil then lower the heat and simmer for about 30 minutes or until the vegetables are tender, stirring occasionally.
3. Stir in the chopped dill and cook for 3 more minutes. At this point you can also thicken the soup (but you don’t have to). To do this dissolve corn starch in 2 tablespoons of hot water then add this mixture into the soup and cook for 3 minutes.
4. Remove from the heat, adjust the seasoning if needed, stir in a tablespoon of butter and serve (either as it is or with a dollop of yogurt/sour cream).
Expert tips and FAQs
- When shopping for kohlrabi choose medium-sized bulbs as they are sweeter than very large ones.
- Ensure the vegetables are roughly the same size (once cubed) so they cook evenly.
- Leftovers can be refrigerated for up to 3 days.
- Freeze for up to 3 months.
Different ways to serve kolhrabi
Kolhrabi is also delicious raw as a snack (i.e., the bulb, not the leaves), with a sprinkle of lemon juice and sea salt or with a dip such as ranch. It’s perfect to turn into a refreshing salad or seasonal coleslaw.
You can also saute, steam or roast kohlrabi (see my recipe for broccoli dip for tips on roasting).
You might also like
- Quick Fruit Soup Recipe
- Cold Cucumber Soup with Peas
- Polish Dill Pickle Soup
- Simple Vegetarian Borscht Soup Recipe
Check out also this collection of over 12 creamy vegan soups.
Keep in touch!
If you make this kohlrabi vegetable soup I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Polish Kohlrabi Soup (Zupa z Kalarepy)
Ingredients
- 1 kohlrabi peeled, cubed, use leaves too (see Instructions)
- 1 medium onion finely chopped
- 1 medium carrot peeled, cubed
- 2 medium potatoes peeled, cubed
- 2 tbsp parsley and dill each, finely chopped
- 1 l vegetable stock hot (just over 4 cups)
- 1 tbsp oil and butter each
- Sea salt and pepper to taste
- 1 tbsp corn starch plus 2 tbsp of hot water for thickening the soup (optional, see Instructions).
Instructions
- Peel the kohlrabi and finely chop the leaves discarding the stems. Cube the kohlrabi along with the carrot and potatoes. In a large pot heat up 1 tablespoon of oil, add the onion and gently cook for 3 minutes until softened. Add the rest of the vegetables along with the parsley and cook for a few minutes stirring often.
- Add the vegetable stock, pepper to taste, stir, cover and bring to the boil then lower the heat and simmer for about 30 minutes or until the vegetables are tender, stirring occasionally.
- Stir in the chopped dill and cook for 3 more minutes. At this point you can also thicken the soup (but you don’t have to). To do this dissolve corn starch in 2 tablespoons of hot water then add this mixture into the soup and cook for 3 minutes.
- Remove from the heat, adjust the seasoning if needed, stir in a tablespoon of butter and serve (either as it is or with a dollop of yogurt/sour cream).
Notes
- When shopping for kohlrabi choose medium-sized bulbs as they are sweeter than very large ones.
- Ensure the vegetables are roughly the same size (once cubed) so they cook evenly.
- Leftovers can be refrigerated for up to 3 days.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
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