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Vegetarian kohlrabi and potato soup

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 2 people


  • 2 medium kohlrabi bulbs
  • 2 medium gold potatoes
  • 1 medium onion, diced
  • 5 sundried tomatoes, finely sliced
  • 2 tbsp butter or olive oil
  • 2 tbsp fresh chopped parsley
  • Salt and pepper to taste
  • 2 tbsp grated fresh kohlrabi for garnish (optional)
  • 2 pieces basil flowers for garnish (optional)
  • 1 tsp harissa seasoning for garnish (optional)


  • Cut kohlrabi and gold potatoes into chunks and bring to boil in a pan of salted water. While these are boiling, sauté a diced onion and a few sundried tomatoes in butter or olive oil for a couple of minutes or until soft and translucent.  
  • Once the potatoes and kohlrabi are cooked (about 30 minutes later), remove from water and place in a large mixing bowl along with the onion and sundried tomatoes. Keep some of the water - you might need to add it later on to smoothen the texture of the soup. Blend until homogeneous. Add salt and pepper to taste, and some of the water from the boiled veggies if the soup is too thick and clumpy. Mix again until smooth. Serve with chopped parsley and grated fresh kohlrabi scattered on top (the latter for a good contrasting textural element). Lastly, decorate with basil flowers, if desired.
  • Enjoy!