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Roasted kohlrabi soup

Based on 5 ratings

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 👌
50
min.
Preparation
12
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg kohlrabi
orange
onion
3 cloves garlic
4 tbsp olive oil
500 ml vegetable broth
250 ml water
bay leaf
1½ tsp salt
½ tsp pepper
chili powder (for garnish)
olive oil (for serving)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
223
Protein
6 g
Fat
14 g
Carb
24 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.
    • orange
    • onion
    • 3 cloves garlic
    • 1 kg kohlrabi
    • 2 tbsp olive oil
    • ½ tsp salt
    • ½ 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.
    • 2 tbsp olive oil (for serving)
    • 500 ml vegetable broth
    • 250 ml water
    • 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!