This pretty light green soup has a surprisingly light flavor as well. Kohlrabi is a very useful and tasty vegetable, often overlooked.
Kohlrabi Soup

Serving Size: 4


  • 3-4 small kohlrabi, peeled and cut into pieces
  • 3 cups water
  • 1 vegetable bouillon cube
  • salt
  • white pepper
  • cayenne pepper
  • nutmeg
  • 1/2 cup soy cream


  1. Peel the kohlrabi and cut in to thin slices.
  2. Place in a pot with water and vegetable bouillon and cook until soft.
  3. Pour the liquid in a bowl and reserve.
  4. Puree the kohlrabi and using the liquid to make a thick soup consistency.
  5. Pour the soup back into the pot and gently simmer.
  6. Season with a dash of cayenne and nutmeg, salt and white pepper.
  7. Shortly before serving add the soy cream.