Roasted kohlrabi soup

Roasted kohlrabi soup

Based on 28 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"This soup gets its intense, deep flavor from the roasted kohlrabi, also known as German turnip. However, use a light vegetable broth to retain the aroma of the roasted kohlrabi and spices."

Difficulty

Easy 👌

Preparation

50 min

Baking

12 min

Resting

0 min

Ingredients

2Servings
½ kg
kohlrabi
½
orange
½
onion
cloves
garlic
2 tbsp
olive oil
250 ml
vegetable broth
125 ml
water
½
bay leaf
¾ tsp
salt
¼ tsp
pepper
chili powder (for garnish)
olive oil (for serving)
MetricImperial

Utensils

oven, baking sheet, citrus press, cutting board, knife, saucepan (with lid), cooking spoon, immersion blender, bowl

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-zest-citrus-fruits

How to zest citrus fruits

Nutrition per serving

Cal223
Fat14 g
Protein6 g
Carb24 g
  • Step 1/3

    Preheat the oven to 200°C/390°F.  Zest orange and set aside for garnishing. Juice the orange. Dice onion and mince garlic. Peel and chop kohlrabi into 2-cm/0.5-in cubes. Transfer kohlrabi to a baking sheet and toss with half the olive oil, salt, and pepper. Let roast for approx. 12 min., or until well browned.
    • ½ orange
    • ½ onion
    • cloves garlic
    • ½ kg kohlrabi
    • 1 tbsp olive oil
    • ¼ tsp salt
    • ¼ tsp pepper
    • oven
    • baking sheet
    • citrus press
    • cutting board
    • knife

    Preheat the oven to 200°C/390°F. Zest orange and set aside for garnishing. Juice the orange. Dice onion and mince garlic. Peel and chop kohlrabi into 2-cm/0.5-in cubes. Transfer kohlrabi to a baking sheet and toss with half the olive oil, salt, and pepper. Let roast for approx. 12 min., or until well browned.

  • Step 2/3

    Meanwhile, heat remaining olive oil in a saucepan over medium heat. Sauté onion and garlic until translucent. After approx. 8 min., deglaze with vegetable stock, orange juice, and water. Then add the roasted kohlrabi, bay leaf, and remaining salt. Let everything simmer, covered, for approx. 30 min.
    • 1 tbsp olive oil (for serving)
    • 250 ml vegetable broth
    • 125 ml water
    • ½ bay leaf
    • saucepan (with lid)
    • cooking spoon

    Meanwhile, heat remaining olive oil in a saucepan over medium heat. Sauté onion and garlic until translucent. After approx. 8 min., deglaze with vegetable stock, orange juice, and water. Then add the roasted kohlrabi, bay leaf, and remaining salt. Let everything simmer, covered, for approx. 30 min.

  • Step 3/3

    Remove the bay leaf and use an immersion blender to purée the soup until smooth. Pour soup into serving bowls and garnish with orange zest. Drizzle with some olive oil and chili powder, if desired. Enjoy!
    • olive oil (for serving)
    • chili powder (for garnish)
    • immersion blender
    • bowl

    Remove the bay leaf and use an immersion blender to purée the soup until smooth. Pour soup into serving bowls and garnish with orange zest. Drizzle with some olive oil and chili powder, if desired. Enjoy!

  • Enjoy your meal!

    Roasted kohlrabi soup

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