Cold Coconut Kohlrabi Soup


  • 2 heads kohlrabi
  • ½ onion
  • 1 celery rib
  • 2 toes garlic
  • ½ cup white wine or vermouth
  • 2½ cups stock
  • 1 can coconut milk
  • Salt and pepper to taste
  • Minced chives, garlic scapes, or celery leaves for garnish


Save kohlrabi leaves for braised greens later and peel kohlrabi. Dice into ½-inch pieces and boil 15-20 minutes. Set aside. Finely chop onion, celery, and garlic, then use oil to sauté on low until soft. Add a pinch of salt and white wine. Allow wine to reduce by half, then add the kohlrabi, stock, and coconut milk. Cook on medium 15 minutes, stirring occasionally. Blend with an immersion mixer, food processor, or blender. Serve warm, or better, cold after a few hours in the refrigerator. Garnish with fresh herbs. Can be frozen to enjoy later.