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Kohlrabi and Carrot Bisque

Featured in the Honolulu Star-Advertiser on March 5, 2014.



Kohlrabi and Carrot Bisque

  • 3 carrots, cubed
  • 2 bulbs Kohlrabi, cubed
  • 2 medium potatoes, cubed
  • 1 large onion, quartered
  • 1 head garlic, peeled
  • 1 tablespoon rosemary
  • 1 tablespoon thyme
  • 1 tablespoon parsley
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  • 3 cup low-sodium chicken broth, divided
  • 1/2 cup heavy cream
  • Grated Parmesan cheese, optional


Preheat oven to 450°F. Combine all the vegetables and herbs, toss with olive oil, and season with salt and pepper. Spread evenly on two baking sheets and roast for 15-20 minutes, or until tender. Puree vegetables in a blender with 1 cup broth. Blend until smooth. In a large pot, bring puree, remaining broth (use less broth for a thicker soup) and cream to a simmer. Serve hot with optional cheese. Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste or optional Parmesan):
420 calories, 23 g fat, 9 g saturated fat, 40 mg cholesterol,160 mg sodium, 49 g carbohydrate, 10 g fiber, 9 g sugar, 10 g protein


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