Kohlrabi has a mild, slightly sweet flavour that can easily get lost in a cream soup. What this recipe does differently: brown sugar, white pepper and nutmeg are not decorative here, they add real depth. Ready in 30 minutes, everything in the mixing bowl.
Kohlrabi Soup with the Thermomix®
Ingredients 0 / 12 ✓
- 600 g kohlrabi
- 100 g potato
- 1 onion
- 1 tsp brown sugar
- 30 g butter
- 2 tbsp flour
- 700 g vegetable stock
- 200 g double cream
- 1 tsp salt
- 1/2 tsp white pepper
- 1 pinch nutmeg
- 2 tsp mixed herbs frozen
Instructions 0 / 4
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1
Chop the vegetables.
Peel the kohlrabi and potatoes, cut 100 g of kohlrabi into small cubes and set aside. Cut the remaining kohlrabi and potatoes into pieces and place in the mixing bowl. Peel and halve the onion, add to the bowl and chop for 6 sec / speed 5.
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2
Steam the vegetables.
Add the sugar, butter and flour and steam for 5 min / Varoma / speed 1 without the measuring cup in place.
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3
Cook the soup.
Add the vegetable stock and cook for 15 min / 90°C / speed 2, then blend by increasing gradually up to speed 10. Add the kohlrabi cubes, double cream, salt, pepper, nutmeg and herbs and cook for 6 min / 100°C / speed 2 to finish.
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4
Serve the kohlrabi soup.
Season the soup to taste, ladle into bowls and serve.
Tip: Instead of double cream, you can also use milk or a cooking cream alternative.
Video
Nutrition per serving
What carries the flavour: sugar, pepper, nutmeg
Most kohlrabi soups taste pleasant but thin. The problem is rarely the kohlrabi itself, but what is missing. The brown sugar in step 2 is not there to sweeten the soup. It caramelises briefly in the heat and rounds off the slight bitterness from the kohlrabi skin. White pepper works more subtly than black, without overpowering the mild base. The pinch of nutmeg goes in right at the end, together with the kohlrabi cubes and the double cream. We add it then because nutmeg loses its sharpness when cooked for too long.
Why part of the kohlrabi is not blended
We cut 100 g of kohlrabi into small cubes and set them aside. These cubes are not added until step 3, six minutes at 100°C on speed 2. They stay firm to the bite while the rest is blended to a smooth cream. This gives the soup structure: a velvety base with pieces you can still chew. If you prefer a completely smooth soup, simply add all the kohlrabi in step 1.
Blending gradually up to speed 10, not Turbo
The blending happens in stages: we start at speed 2 and increase gradually up to speed 10. Switching straight to Turbo risks splashing under the lid and an uneven texture. The potato in the recipe also helps to bind: it makes the soup thicker without relying on the cream alone. The result is a smooth, creamy base, into which the kohlrabi cubes and the double cream are then added.
For a lighter version: a cooking cream alternative replaces the double cream directly, and the consistency stays similar. With milk the base becomes noticeably thinner, so reduce the vegetable stock accordingly. Similar cream soups from us: Courgette Soup with the Thermomix® or the classic vegetable soup.
Which kohlrabi actually tastes good in the soup?
The size of the bulb matters more here than the recipe itself. We use young, fist-sized kohlrabi with a firm skin and fresh leaves at the base. These smaller bulbs are tender, slightly sweet and cook through reliably in the 15 minutes at 100°C. Large, over-mature kohlrabi often have woody fibres inside that still make a crunching texture even after blending at speed 10, and give the soup a slightly bitter aftertaste. Tip from practice: when peeling, halve the bulb and press your thumbnail into the flesh. If it gives easily, it is perfect for the soup. If you feel resistance, use it for a salad and pick a younger one instead.
Goes well with: soured cream.
