Creamy Kohlrabi Soup with Wasabi

Time

30 min

SErves

4

Calories

200 kcal

Carbs

10g

Protein

7g

Fat

14g

Ingredients

For the Kohlrabi soup

  • 2 vegetable stock cubes
  • 600 g kohlrabi
  • 1 onion
  • 1 teaspoon oil
  • 50 g chopped walnuts
  • 6 sprigs of tarragon
  • 200 g sour cream or vegan cashew cream and vinegar alternative.
  • 1 tablespoon wasabi paste (Asia shop; alternatively spicy horseradish)
  • Salt
  • Pinch of fine ground black pepper

Instructions

If you’re looking for a light yet comforting meal, this creamy kohlrabi soup with wasabi is a delicious choice. The mild sweetness of kohlrabi pairs beautifully with the gentle heat of wasabi, while fresh tarragon adds a fragrant finish. Perfect for lunch or a light dinner, this easy soup is ready in under 30 minutes.

Step 1: Heat the Stock

Pour the vegetable stock into a saucepan and bring it to a gentle simmer.

Step 2: Cook the Vegetables

Peel the kohlrabi and cut it into thin matchstick-sized strips.

Heat a little oil in a separate saucepan and gently sauté the chopped onion until softened.

Add the kohlrabi and cook for another minute or two before pouring in the warm stock.

Cover and simmer over medium heat for approximately 5 minutes, or until the kohlrabi becomes tender.

Step 3: Finish the Soup

Stir half of the chopped tarragon into the soup.

In a small bowl, combine the remaining tarragon with the sour cream and wasabi paste, adjusting the amount of wasabi to suit your preferred level of heat.

Season the soup with salt and pepper before serving.

Top each bowl with a spoonful of the wasabi cream and sprinkle with chopped nuts for added texture.

Updated on: 5 Aug, 2026
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Appealing in both summer and winter, these soup recipes are versatile enough to act as appetizers or entrees. Chapters dedicated to healthy, quick, and traditional soups will cater to the health conscious, time poor, and flavor seeking.

Vegetables-Every-Day

Acclaimed cookbook author and food writer Jack Bishop offers a comprehensive A-to-Z guide to this bounty of produce, complete with selection tips, preparation instructions, and hundreds of recipes for more than sixty-six commonly available vegetables.

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