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Soup

Creamy Kohlrabi Soup

Root vegetable soup made easy, thanks to the pressure cooker doing all the work. A touch of half & half adds enough richness to feel indulgent.

Serves 4
Ready in 30 mins
Prep time 12 mins
Cooking time 18 mins
223 calories per serving

Ingredients

> 1 tbsp olive oil
> 1 medium leek, trimmed, rinsed, and thinly sliced
> 1 tbsp minced garlic
> 3 lbs kohlrabi, peeled and cut into 2-inch cubes
> 1 (32 oz) container low-sodium vegetable broth
> 1/2 cup half & half
> 4 tbsp sliced almonds, toasted

Steps

1
In a 6- to 8-qt Instant Pot set to the sauté function, heat the oil on medium. Add the leek and garlic. Cook 3–4 min., until the vegetables soften, stirring occasionally.
2
Add the kohlrabi and broth. Seal and set to high pressure. Cook 18 min. Let quick release.
3
With immersion blender, purée soup until smooth. Stir in the half & half. Season with salt and pepper to taste. Divide among 4 bowls and garnish with the almonds.

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