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Creamy Kohlrabi Soup

  • 2 tablespoons butter

  • 1 onion, chopped

  • 1 pound kohlrabi, peeled and cut into 1/2-inch dice

  • 2 1/2 cups vegetable broth

  • 2 1/2 cups milk

  • 1 bay leaf

  • 1 pinch salt and ground black pepper to taste

  • 1/4 cup uncooked orzo pasta


  1. Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes.
  2. Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes.
  3. Sprinkle with cheddar cheese if you wish!

Makes 4 servings.