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kale and kohlrabi soup

Kohlrabi & Kale Soup

Two fall favorites in one surprisingly light and flavorful soup.
Prep Time 10 mins
Cook Time 45 mins
Course Main Course, Soup
Cuisine American, European, Polish, Polish-American Fusion
Servings 8


  • 1 onion, diced
  • 3 bulbs kohlrabi, cubed
  • 2 big waxy potatoes, cubed cubed
  • 1/4 cup loose chopped parsley
  • 3 cloves garlic sliced
  • 2 carrots, sliced into coins
  • 2 cups loose torn kale
  • juice and zest of one lemon
  • 1/4 cup chopped dill or more, go wild
  • 1/4 cup chopped Italian parsley
  • 10 cups chicken or vegetable stock I used a combo of Better than Boullion chicken and roasted garlic bases
  • 1/2 teaspoon dried marjoram
  • 1 teaspoon ground mustard
  • freshly ground black pepper
  • salt


  • In a large stockpot, saute garlic, onions, carrots, potato, and kohlrabi until the root vegetables start to soften.
  • Add the kale, zest, lemon juice, dill, parsley, stock, and spices. Stir. Simmer until the root vegetables and kale are tender, about 35 minutes. Serve.
Keyword kale, soup, weeknight meals