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Coconut Kohlrabi Lemon Soup in a dark purple bowl

Coconut Kohlrabi Lemon Soup

Valentina K. Wein
A delicious vegan soup that's full of fresh flavors, and is as creamy as can be, without cream!
5 from 8 votes
Prep Time 50 mins
Cook Time 10 mins
Total Time 1 hr
Course Appetizer, Main Course, Soup
Cuisine American
Servings 8 (see notes)
Calories 186 kcal


  • olive oil for the pans and garnish
  • 2 3/4 pounds Kohlrabi (about 5 cups once chopped)
  • 1 cup onion roughly chopped
  • 1 tablespoon garlic roughly chopped, roots removed
  • 1/4 cup white wine
  • 1/4 cup lemon juice freshly squeezed
  • 3 1/2 cups vegetable stock
  • 6 sprigs fresh thyme washed and died
  • 3 bay leaves
  • 1 1/4 cups coconut milk
  • 1/4 teaspoon nutmeg
  • 2 1/2 teaspoons granulated sugar
  • sea salt and freshly ground black pepper


  • 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 1/2-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.
  • 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 diced), to the pot and stir to blend. Mixing often, saute for about 7 minutes.
  • 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.
  • 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.
  • 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.)
  • 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 each portion of the soup with a few pieces of the small diced, sautéed Kohlrabi on top with a drizzle of olive oil.


This recipe serves about 8 as an appetizer, and 4 as a main course soup.
Keywords creamy vegan soups, comfort food recipes for fall and winter
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