Go Back
+ servings
Coconut Kohlrabi Lemon Soup in a dark purple bowl
Print Recipe
4.84 from 6 votes

Coconut Kohlrabi Lemon Soup

A delicious vegan soup that's full of fresh flavors, and is as creamy as can be, without cream!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer, Soup, Main Course
Cuisine: American
Keyword: creamy vegan soups, comfort food recipes for fall and winter
Servings: 8 (see notes)
Calories: 186kcal

Ingredients

  • olive oil for the pans and garnish
  • pounds Kohlrabi (about 5 cups once chopped)
  • 1 cup onion roughly chopped
  • 1 tablespoon garlic roughly chopped, roots removed
  • ¼ cup white wine
  • ¼ cup lemon juice freshly squeezed
  • cups vegetable stock
  • 6 sprigs fresh thyme washed and died
  • 3 bay leaves
  • cups coconut milk
  • ¼ teaspoon nutmeg
  • teaspoons granulated sugar
  • sea salt and freshly ground black pepper

Instructions

  • Prep the kohlrabi. Trim the stems off the kohlrabi and the peel them — either with a vegetable peeler or a paring knife. (You can save the stems for another use, like making vegetable stock.) About ½ inch should be cut off each end, and then roughly chop them into approximately 1 inch cubes. These do not have to be pretty as they well be puréed later — the important thing is that all be about the same size, so they cook evenly. Remove about 1 cup of the chopped Kohlrabi and cut into a smaller dice. Set both aside, separately.
  • Cook onions, garlic and some of the kohlrabi. Coat the bottom of a large pot (approximately 4 quart), with olive oil and place it over medium-low heat. Add the onions and garlic and cook until soft, about 7 minutes. Then add the roughly chopped Kohlrabi (not the smaller dice), to the pot and stir to blend. Mixing often, saute for about 7 minutes.
  • Add wine, lemon juice, stock and herbs and cook. Add the wine, lemon juice, vegetable stock, thyme sprigs and bay leaves to the pot, and stir to blend. Turn the heat to high and bring to a boil. Then, cover the pot, turn the heat to low, and let it simmer until the Kohlrabi is soft, about 40 minutes.
  • Make the garnish. While the soup in simmering, coat the bottom of a small sauté pan with olive oil and place over medium-high heat. Add the small diced Kohlrabi and stirring often, cook until soft and golden, about 5 minutes. Season with salt and pepper, and set aside.
  • Blend. Remove the bay leaves! Then carefully pour the contents of the pot into a powerful blender and blend it’s completely smooth, about 10 seconds. (Times will vary, depending on how powerful the blender is.)
  • Add coconut milk and seasonings. Pour the now puréed soup back into the pot and add the coconut milk, sugar and nutmeg. Stir to blend and then season to taste with salt and pepper. (Here’s how.)
  • Serve. Serve each portion of the soup with a few pieces of the small diced, sautéed kohlrabi on top with a drizzle of olive oil.

Notes

This recipe serves about 8 as an appetizer, and 4 as a main course soup.
Calorie count is only an estimate.

Nutrition

Calories: 186kcal