Creamy Kohlrabi Carrot Soup
Posted October 4, 2013 by
Ready Time 0 min Servings:


  • 3
  • 2 kohlrabi
  • half medium celery
  • 2 medium
  • 1 large onion
  • 1 roasted garlic head
  • fresh rosemary, thyme, parsley
  • sunflower seeds
  • salt and pepper
  • 3-4 tablespoons olive oil
  • 1/2 cup heavy cream for cooking
  • grated parmesan cheese


I’ve peeled and boiled vegetables in water and salt. I mixed the boiled vegetables and the baked garlic loaf (I didn’t throw the water). I saved some boiled vegetables, which I diced and then added when the soup was done, for a richer texture) I added the water in which vegetables were boiled until I obtained the perfect consistency for my taste. You decide how thick or thin you want it to be. I added spices and herbs, the heavy cream and the olive oil. I served it with a generous tablespoon of grated Parmesan on top and some extra fresh rosemary. I’m telling you, there was nothing left for the next day! Source: Eat Love and Be Happy