Creamy Roasted Kohlrabi White Bean (Printable Version)
A luscious, nourishing blend of roasted kohlrabi greens and creamy white beans with aromatic vegetables for a comforting plant-based meal.
# What You'll Need:
→ Vegetables
01 - 2 large bunches kohlrabi greens, stems removed, leaves washed and chopped
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 1 celery stalk, diced
05 - 3 cloves garlic, minced
06 - 1 medium Yukon Gold potato, peeled and diced
→ Beans & Pantry
07 - 2 cups cooked white beans (cannellini or great northern), rinsed and drained
08 - 4 cups vegetable broth (gluten-free certified if needed)
09 - 1 cup unsweetened plant-based milk (oat or cashew recommended; dairy milk acceptable)
10 - 2 tablespoons olive oil
11 - 1 tablespoon fresh lemon juice
12 - 1 teaspoon dried thyme
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon ground black pepper
15 - 3/4 teaspoon kosher salt, or to taste
→ Garnish
16 - Fresh parsley, chopped
17 - Croutons (gluten-free certified if needed)
18 - Olive oil or vegan cream, for drizzling
# How To Make:
01 - Preheat oven to 400°F. Toss chopped kohlrabi greens with 1 tablespoon olive oil and a pinch of salt. Spread evenly on a baking sheet and roast for 12–15 minutes, stirring halfway through, until leaves are wilted with lightly crisp edges. Set aside.
02 - While greens roast, heat remaining 1 tablespoon olive oil in a large soup pot over medium heat. Add diced onion, carrot, and celery; sauté for 5–7 minutes until vegetables are softened and fragrant. Add minced garlic and cook 1 additional minute, stirring constantly.
03 - Add diced potato, roasted kohlrabi greens, white beans, dried thyme, smoked paprika, salt, and black pepper to the pot. Pour in vegetable broth and stir to combine all ingredients evenly.
04 - Bring soup to a rolling boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered for 20 minutes, or until potato cubes are fork-tender and flavors have melded.
05 - Remove pot from heat. Use an immersion blender to purée soup until mostly smooth, leaving some texture for body. Alternatively, transfer in batches to a countertop blender, venting the lid and covering with a towel for safety.
06 - Stir in plant-based milk and fresh lemon juice. Return to low heat and warm gently for 2–3 minutes; do not boil. Adjust salt and pepper to taste. Ladle into bowls and garnish with chopped parsley, croutons, and a drizzle of olive oil or vegan cream.
# Expert Advice:
01 -
- Roasting the kohlrabi greens transforms them into something unexpectedly nutty and deeply savory, a trick most home cooks never think to try.
- This soup reheats beautifully the next day, making it perfect for busy weeknights when you want something warm waiting for you.
02 -
- Always hold back a handful of roasted greens before blending so you can stir them in at the end for visual appeal and varied texture.
- The lemon juice should go in at the very end off the heat, because adding it too early can make the soup taste slightly metallic.
03 -
- Let the soup rest for ten minutes after blending before adding the milk, because the starches need a moment to settle and thicken naturally.
- A tiny pinch of nutmeg in the final seasoning brings out an unexpected warmth that makes people ask what your secret ingredient is.