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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


> 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


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.
Add the kohlrabi and broth. Seal and set to high pressure. Cook 18 min. Let quick release.
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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