Creamy Roasted Kohlrabi White Bean Soup (Printable Version)

A velvety blend of roasted kohlrabi and white beans creates this nourishing European-style soup, ready in just one hour.

# What You'll Need:

→ Vegetables

01 - 3 medium kohlrabi bulbs, peeled and diced
02 - 1 medium yellow onion, chopped
03 - 2 medium carrots, peeled and chopped
04 - 2 garlic cloves, minced
05 - 1 medium Yukon Gold potato, peeled and diced

→ Beans

06 - 1 can (15 oz) white beans (cannellini or navy), drained and rinsed

→ Liquids

07 - 4 cups vegetable broth
08 - 1 cup whole milk or unsweetened plant-based milk

→ Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon sea salt, plus more to taste

→ Garnish

14 - 2 tablespoons chopped fresh parsley
15 - Croutons or toasted bread

# How To Make:

01 - Preheat oven to 425°F.
02 - Toss diced kohlrabi and carrots with 1 tablespoon olive oil, half the salt, and smoked paprika. Spread on baking sheet and roast for 25 minutes, stirring halfway, until golden and tender.
03 - Heat remaining olive oil in large pot over medium heat. Sauté onion until translucent, about 4 minutes. Add garlic and sauté 1 more minute.
04 - Add diced potato, roasted kohlrabi and carrots, white beans, vegetable broth, thyme, pepper, and remaining salt to pot. Bring to boil, then reduce heat and simmer 15 minutes.
05 - Remove from heat. Stir in milk.
06 - Using immersion blender or working in batches with regular blender, blend soup until smooth and creamy. Adjust seasoning if needed.
07 - Ladle into bowls, garnish with parsley and serve with croutons or toasted bread if desired.

# Expert Advice:

01 -
  • The roasted kohlrabi brings an unexpected sweetness that perfectly balances the creamy white beans
  • This soup comes together in under an hour but tastes like it simmered all afternoon
02 -
  • Kohlrabi can be surprisingly fibrous in the center, so peel it thoroughly and remove any tough core sections before dicing
  • Let the roasted vegetables cool slightly before blending to prevent hot soup from splashing everywhere
03 -
  • If your soup seems too thick after blending, add more broth or milk until you reach your desired consistency
  • For extra protein, stir in a cup of cooked white beans after blending for texture variation

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