Potato Kohlrabi Mustard Soup – Diary of a Mad Housewife

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It’s a no-brainer to start the New Year with a soup recipe. Maybe too predictable even. However, the wintery weather makes me crave a hearty dish. I can always count on potatoes. So they are the basis for this Potato Kohlrabi Mustard Soup. This soup is easy to throw together and doesn’t have too many ingredients. The main players are potatoes, kohlrabi, and mustard.

Let’s take a minute to give poor kohlrabi some props. It is mostly an overlooked vegetable for many. I believe it is more popular in Germany and probably in Europe in general than in the United States. Kohlrabi may look like a space vegetable, but nutritionally, it’s a total overachiever. Potato gets all the glory, so let’s highlight its soup partner.

Here are the key health benefits of kohlrabi—and why it deserves a regular spot on your plate.

First of all, kohlrabi is rich in vitamin C, which helps boost immunity, supports collagen production, and keeps skin looking fresh and healthy.

• In addition, kohlrabi is high in dietary fiber, aiding digestion, promoting gut health, and helping you feel fuller longer.
• Furthermore, this crunchy vegetable supports heart health, thanks to its potassium content, which helps regulate blood pressure naturally.

• At the same time, kohlrabi is low in calories and fat.
• Furthermore, kohlrabi contains powerful antioxidants.
• Not only that, but kohlrabi may help stabilize blood sugar levels, since it has a low glycemic impact and plenty of fiber.
• Kohlrabi provides important minerals like calcium and magnesium.
• Finally, both the bulb and the leafy greens are edible, meaning you get even more nutrition and less food waste in the kitchen.

Now that I have done my Kohlrabi fan girl bit, let’s talk about this Potato Kohlrabi Mustard Soup. Peel and dice little yellow potatoes, one kohlrabi bulb, and a yellow onion. Sweat the onion in olive oil until transparent, then add the other two vegetables. After a few minutes, stir in the mustard. Any kind you like. The one in the photo above is from a famous mustard manufacturer in Ghent, Belgium.

Add vegetable broth and sour cream to the pot and bring to a boil. Turn the heat down and let the soup simmer for 20 minutes. At this point, you can season with salt and pepper and serve. However, I chose to puree the soup (mainly because a family member had dental surgery). Stir in more mustard to your taste and/or serve with a dollop of mustard on top.

So, do you like this Potato Kohlrabi Mustard Soup? Then also check out some of these other delicious recipes: