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Kohlrabi Soup

Dinner, Lunch, Vegetarian, High Potassium, Low Protein, Low Sodium


Based on 12 servings per recipe.

  • 3 pounds kohlrabies
  • 1 pound celeriac
  • 1/2 pound potatoes
  • 2 tablespoons butter
  • 1 cup onions, chopped
  • 2 quarts low salt chicken broth
  • 1 cup light sour cream
  • ground pepper to taste
  • a pinch nutmeg


  1. Peel and chunk kohlrabies, celeriac, and potatoes.
  2. In a large saucepan, heat the butter and cook the onions until wilted, about 5 minutes.
  3. Add the vegetables and 2 quarts of broth, bring to the boil, reduce heat, and simmer until the vegetables are tender, 25-30 minutes.
  4. Place some of the vegetables and broth into a blender and puree until completely smooth; repeat until all the vegetables and broth are combined.
  5. Return to the heat; add the cream, pepper, and a dash of nutmeg.
  6. Thin with additional broth if desired.

About This Recipe

It is worth looking for these unusual vegetables to make this warm and creamy soup.

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