The kohlrabi soup from Bremen is a wonderful German soup and is very easy to make. Great soup for one of these cooler evenings. You might be able to find kohlrabi at your local farmers markets. We found them at Sprouts and Wholefoods. Kohlrabi is also called “German turnip or turnip cabbage”. Before cooking you need to peel the root and remove the leaves, the hard or thicker parts. You don’t use the leaves or stems even I found some sources online that are mentioning to use them. For making this soup you won’t add the leaves. Did you know that kohlrabi tastes delicious raw? You can grate it and add to a lettuce salad with carrots and radishes. It’s a nice addition. Happy Cooking!
4 smaller sized kohlrabi
1 small onion
150 g cooked ham, lean (optional)
750 ml vegetable broth – How to make Vegetable Broth from Scratch –
(alternatively use instant broth in cubes; make per instructions)
2-3 tbsp sour cream
3 tbsp grated cheese such as Parmesan or Swiss Emmenthaler
1-2 tbsp butter
chopped parsley or chives
– Peel onion and chop fine, saute in butter until transparent.
– Prepare kohlrabi: Remove leaves, peel and chop in smaller cubes, add to onions.
– Cut ham in very small and fine cubes, then fry ham cubes in a separate pan without adding any oil.
– Add vegetable broth to kohlrabi and let simmer on low heat until kohlrabi is soft but not mushy! There should be a slight firmness.
– Remove from stove.
– With a stick mixer puree the soup until you get a smooth consistence. If you like you can leave some kohlrabi pieces.
– Add sour cream and cheese. Mix well.
– Spice with salt and pepper to taste; the cheese should be melted completely before you serve the soup.
– Place the fried ham on top.
– Sprinkle with chopped parsley or chives before serving.
For the meatless version just don’t add the ham.