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Creamy Potato, Kohlrabi and Turnip Soup

Need a soup that makes you feel like you’re wrapped up a cozy, velvet blanket? You’ll find it all right here with this smooth and creamy Kohlrabi soup!

Here’s a little quiz: What is « Kohlrabi? »

A. Cabbage

B: Rutabaga

C. Brussels sprout

D. Turnip

E. Heck, if I know! Let’s eat!


If you picked “A” you are right! But actually, Kohlrabi is all of the above. “Kohlrabi” or “German Turnip”, is a wild cabbage. According to Wikipedia, “The name comes from the German Kohl (« cabbage ») plus Rübe ~ Rabi (Swiss German variant) (« turnip »), because the swollen stem resembles the latter. It is the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan.”

So there’s our fun fact for the day. Here’s what I find quizzical: why I’ve been ignoring this wonderful root vegetable for so long? Until two days ago, I’ve never eaten it — at least, not to my knowledge. But like the mighty turnip, you’ll love the taste in a cream soup.


Measurement Conversion Chart

  • 5 medium potatoes peeled and cubed

  • 2 medium turnips quartered

  • 1 large kohlrabi quartered

  • 2 slices of bacon (raw)

  • 1 red onion

  • 1 leek

  • 1 medium carrot

  • 1 shallot (raw), chopped

  • 1 garlic clove, chopped

  • 1 green onion, chopped

  • 1/8 teaspoon spicy paprika

  • 5 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)

  • 3 bay leaves

  • 1 tablespoon olive oil

  • 2 tablespoons balsamic vinegar

  • Pinch salt and pepper to taste

  • 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)

  • 1 tablespoon butter

  • 1 tablespoon, crème fraîche or fresh cream

  • 1 squeeze lemon

Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 25min
  • Cook60min
  • Meal Time Lunch
  • Serves 4


  1. Bring chicken stock to a boil. Add bacon, balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.

  2. Chop potatoes, kohlrabi, turnips, red onions, carrots, leeks, garlic, shallots, and mushrooms.

  3. Add vegetable mixture to the boiling chicken stock and continue cooking on low heat for 1 hour.

  4. Near the end of cook time (ten minutes), remove the bay leaves.

  5. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.

  6. Add milk and cream to the mixture in the blender. Blend to desired consistency.

  7. Strain the soup twice just remove some of the stringy pieces before re-adding to the kettle.

  8. Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.

  9. Finish off with the final sprig of parsley and serve in a bowl.

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