Kohlrabi and cumin soup

For a distinctive and delicious soup, try Frank Bordoni's recipe, combining kohlrabi with a touch of spice
By Frank Bordoni
Kohlrabi and cumin soup
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 2 tbsp light olive oil
  • 1 onion, chopped
  • 2 kohlrabi, peeled and thinly chopped
  • 1 clove garlic, crushed
  • 1 stick celery
  • 1 bulb fennel, chopped
  • 1 tsp cumin seeds
  • 1 pinch of ground coriander
  • 1 litres chicken or vegetable stock
  • sea salt, and freshly ground black pepper
  • crème fraîche, to garnish
  • 3-4 slices of speck, or German smoked ham, finely shredded, to garnish
  • rye bread, to serve

Tips and Suggestions

Kohlrabi, a member of the cabbage family, can be found in some supermarkets and greengrocers, including Greek Cypriot ones.


1. Heat the olive oil in a large, heavy-based saucepan. Add in the onion, kohlrabi, garlic, celery and fennel.

2. Cover the pan and sweat the vegetables over a gentle heat for 5 minutes.

3. Mix in the cumin and coriander and cook, stirring, for 2-3 minutes.

4. Add in the stock, bring to the boil, then reduce the heat and simmer for 20 minutes or until the vegetables are tender.

5. Using a hand or jug blender or a food processor, process the soup until smooth. Season with sea salt and freshly ground pepper and reheat until hot.

6. To serve each portion of soup, spoon some soup into a serving bowl, top with a little dollop of crème fraîche and sprinkle over some deep-fried celery leaves and shredded speck. Serve at once with rye bread.

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