Weekly Soup for Souper Sunday: Kohlrabi Parsley Soup

Finally spring has reached Northern Germany, There were some moments you could stay outside in T-shirt. So I served a springlike

Kohlrabi Parsley Soup

Kohlrabi Parsley Soup

for Souper Sunday. A really tasty soup, I served it with a thick slice of wheat mixed bread.

I can’t wait for the first fresh herbs from my garden.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Kohlrabi Parsley Soup
Categories: Soup
Yield: 4 Servings


1     Onion, chopped
2 medium   Kohlrabi; cabbage turnip
1/2 bunch   Flat-leaf parsley, finely chopped
2 tablesp.   Butter
750 ml   Vegetable stock
150 ml   Cream
1 teasp.   Lemon zest, grated


  essen&trinken Für jeden Tag, Heft 4/2009
  Edited *RK* 04/05/2009 by
  Ulrike Westphal


1. Coarseley cube 2/3 of the kohlrabi, finely cube the remaining. In a saucepan sauté onions in the butter until translucent. Add coarsely cubed kohlrabi and cook a few minutes more. Deglaze with vegetable stock. Season to taste with salt and pepper. Cover and cook for 15 mins. .

2. Add cream, bring to the boil and blizz the soup with a hand held blender. Add the finely cubed kohlrabi and cook for 3-4 mins more. Just before serving stir in parsley and lemon zest.


This is my 11th post for Debbie’s Souper Sunday

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