Kohlrabi-Ginger Soup

My first time cooking with kohlrabi and I attempted an original recipe!  “Kohl,” for “cabbage,” and “rabi,” for “turnip” (Germanic)–this nutrient dense food contains 140% RDA of vitamin C, 19% RDA fiber, and 14% RDA potassium in a 1 cup serving.  Add in the russett potato, carrots, and awesome anti-inflammatory ginger and turmeric, and you have an insanely healthy soup!  Even though the ingredients are very simple, it has a unique and complex taste.  My husband actually ate the first 5 spoonfuls very slowly, scrutinizing the flavors in his mouth trying to discern the ingredients.  He didn’t guess.

Inspired by this recipe.

Kohlrabi-Ginger Soup
A fabulous soup with anti-inflammatory properties!
Recipe type: Soup
  • 2 medium kohlrabi, peeled and chopped
  • 4 organic carrots, chopped
  • 1 russett potato, peeled and chopped
  • 3 tsp chopped ginger
  • ¼ tsp turmeric
  • 5 cups vegetable broth
  • ½ cup raw cashews (not roasted or salted)
  • salt and pepper to taste
  1. Combine chopped kohlrabi, carrots, potato, ginger and turmeric in a pot with the broth and cook until the veggies are soft (approx 30 minutes).
  2. Puree the pot contents in a high-speed blender with the raw cashews until smooth and creamy, then add salt and pepper to taste.
  3. Serve with a crusty multigrain bread.

6 Responses to “Kohlrabi-Ginger Soup”

  1. I need to drop by your place on the days you cook these things! what kind of veggie stock do you use?

    • You are welcome any time. Since I use so much, I buy vegetable broth base powder and just add it to water. I actually pinned a recipe for homemade vegetable broth base powder that I’m going to try when my store-bought stuff runs out!

  2. Mommo says:

    Looks yummy Liz. Is this your photo, if so that bread looks awesome too!

  3. Lilola says:

    When I was a kid, we just peeled the kohlrabi and ate it… just a smidge of salt. Same with potatoes.

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