Sweet Potato Soup with Kohlrabi

Here we have a recipe for a nourishing sweet potato soup with an unusual addition of kohlrabi.  Kohlrabi?  What’s that?

Kohlrabi is one of those funny looking vegetables you see at the supermarket.  With a bulb at the bottom and protruding long leaves, it is quite a sight!  Kohlrabi is related to cabbage and is wonderful in a variety of dishes such as slaw, stir-fries and soup such as the below recipe.


This recipe has a minimal number of ingredients and is quick and easy to make.  It also contains over 3 serves of vegetables per serve, so you know it is nutritious for you too.  Nutritious, quick and easy.  Everything you need in a soup!

Try serving with a warming sprinkle of cinnamon and (if available) some nigella seeds for a delicious complementing flavour.  Be sure to enjoy this sweet potato soup before the warmer weather sets in!

Serves 2 (makes approximately 4 cups)

Kohlrabi and sweet potato soup


2 teaspoons of extra virgin olive oil

1/2 leek (white and light green section), ~50 grams*, trimmed and thinly sliced

1 kohlrabi bulb, ~250 grams*, leaves and stems removed, bulb peeled and roughly chopped into ~2cm chunks

1 medium sweet potato, ~200 grams*, peeled and roughly chopped into ~2 cm chunks

2 cups of vegetable stock

sprinkle of ground cinnamon

sprinkle of nigella seeds (optional)

*prepared weight

Recipe steps

  1. Heat olive oil in a medium/large saucepan over medium heat
  2. Add sliced leek and saute for 5 minutes, or until softened
  3. Add chopped kohlrabi, sweet potato and stock
  4. Turn heat to high and bring to a boil
  5. Reduce heat to medium and cover with a lid
  6. Allow to gently boil for 20 minutes (or until vegetables soft)
  7. Turn off heat and puree with a stick blender
  8. Serve and sprinkle with cinnamon and nigella seeds (if available)
  9. Enjoy!