Cremige Kohlrabisuppe mit knusprigem Hanfsamen-Topping

When the days grow shorter and a comforting warmth is exactly what your soul craves, there’s nothing quite like a rich, velvety soup to chase away the chill. Today, we’re diving headfirst into the delightful world of German comfort food with our Cremige Kohlrabisuppe mit knusprigem Hanfsamen-Topping.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Dish, Soup

Cuisine: European, german

Calories: 300

Ingredients Equipment Method Notes

Ingredients

For the Creamy Kohlrabi Soup

3-4 medium Kohlrabi bulbs peeled and diced (approx. 1.5 kg / 3.3 lbs)
1 large Potato peeled and diced (approx. 200g / 7 oz)
1 medium Yellow Onion finely chopped (approx. 150g / 5 oz)
2 cloves Garlic minced
2 tbsp Unsalted Butter or neutral oil
1 liter Vegetable Broth high-quality, low-sodium
200 ml Heavy Cream
Salt to taste
Freshly Ground Black Pepper to taste
Pinch Nutmeg freshly grated

For the Crispy Hemp Seed Topping

3 tbsp Hulled Hemp Seeds (hemp hearts)
1 tbsp Olive Oil extra virgin
Pinch Smoked Paprika
Pinch Sea Salt or flaked salt

Optional Garnishes

Fresh chives finely chopped
Pumpkin seed oil a drizzle

Equipment

Large pot or Dutch oven
Immersion blender (or regular blender)
Small Non-Stick Pan

Method

1. **Prepare the Vegetables:** Peel the kohlrabi bulbs and potatoes, then dice them into roughly 1-inch (2.5 cm) cubes. Finely chop the yellow onion and mince the garlic.
3-4 medium Kohlrabi bulbs, 1 large Potato, 1 medium Yellow Onion, 2 cloves Garlic
2. **Sauté Aromatics:** In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent and softened. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2 tbsp Unsalted Butter, 1 medium Yellow Onion, 2 cloves Garlic
3. **Add Kohlrabi and Potato:** Stir in the diced kohlrabi and potato cubes. Sauté for about 5 minutes, stirring occasionally, allowing them to slightly soften and absorb some of the aromatic flavors.
3-4 medium Kohlrabi bulbs, 1 large Potato
4. **Simmer the Soup:** Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the kohlrabi and potatoes are very tender when pierced with a fork.
1 liter Vegetable Broth
5. **Blend to Perfection:** Remove the pot from the heat. Carefully blend the soup using an immersion blender until it is completely smooth and creamy. Alternatively, you can transfer the soup in batches to a standard blender (be cautious with hot liquids – fill only halfway and vent the lid).
6. **Finish the Soup:** Return the blended soup to the pot over low heat. Stir in the heavy cream, salt, freshly ground black pepper, and a pinch of freshly grated nutmeg. Heat gently until warmed through, but do not boil. Taste and adjust seasonings as needed.
200 ml Heavy Cream, Salt, Freshly Ground Black Pepper, Pinch Nutmeg
7. **Prepare the Crispy Hemp Seed Topping:** While the soup simmers, prepare your topping. In a small non-stick pan, heat the olive oil over medium heat. Add the hulled hemp seeds and toast for 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat, then immediately sprinkle with smoked paprika and sea salt. Toss to combine.
1 tbsp Olive Oil, 3 tbsp Hulled Hemp Seeds, Pinch Smoked Paprika, Pinch Sea Salt
8. **Serve:** Ladle the hot Cremige Kohlrabisuppe mit knusprigem Hanfsamen-Topping into bowls. Garnish generously with the crispy hemp seed topping. Optionally, add fresh chives or a drizzle of pumpkin seed oil for extra flair. Serve immediately and enjoy!
Fresh chives, Pumpkin seed oil

Notes

Always store the crispy hemp seed topping separately to prevent it from getting soggy. For a vegan version, swap butter for olive oil and heavy cream for a plant-based cream.