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5 from 11 votes

Lean Kohlrabi Carrot Soup

Lean Kohlrabi Carrot Soup. Vegetarian, healthy and definitely easy to make. Ready in 30 minutes. Go back to the roots.
Course Appetizer, Mains, Soup
Cuisine Vegetarian
Time 30 minutes
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 3 people
Calories 208kcal


  • 3 carrot
  • 1 kohlrabi
  • 1 medium onion
  • ½ cup low fat cream cheese (you could also use yogurt)
  • 2 cups vegetable broth
  • 1 tbsp butter
  • 1 handful parsley, fresh (as always, dried will do the trick too! 1 small handful = 1 tbsp dried)
  • salt and pepper to taste


  • 1 thumb ginger, fresh


  • Dice up the onion, throw it in a pot with half butter or oil
  • Let it simmer on a very low heat while you’re taking care of the other veggies
  • Peel the carrots and kohlrabi (unless they’re organic - you can eat the outside of the carrots and kohlrabi if you want)
  • Dice and throw them all into the pot with some more butter
  • Add the stock and cook on a medium heat for about 15 mins
  • Turn the heat down and add the cream cheese, parsley, salt and pepper
  • Cook for a final 5 minutes on a low heat to get the cheese mixed in
  • Now it’s showtime: use a hand blender to process the soup (this doesn’t have to be done perfectly, uneven lumps will give the soup a nice texture)
  • Sprinkle a couple more parsley leaves on top for garnish
  • Serve and mix in some grated ginger for extra freshness
  • Enjoy!


IF YOU LIKED THIS RECIPE: If you’re in the mood for another soup then try this African Peanut Soup. It’s delicious. If you fancy a salad then we highly recommend this vegan Turkish Lentil Salad. Enjoy!


Serving: 600g | Calories: 208kcal | Carbohydrates: 27g | Protein: 14g | Fat: 6g | Saturated Fat: 3.6g | Cholesterol: 16mg | Sodium: 958mg | Potassium: 915mg | Fiber: 7.7g | Sugar: 10.9g | Vitamin A: 18600IU | Vitamin C: 110.6mg | Calcium: 220mg | Iron: 1.6mg