I developed this spiced kohlrabi, fennel, and apple soup while taking my Natural Chef course, and it continues to be one of my favorites. It brings together my German roots (kohlrabi!) and one of my favorite vegetables (fennel), gently ushering in fall with the sweetness of apples and warming spices.
Kohlrabi can be harder to find in the U.S., but rutabaga makes a good substitute. I like to serve this soup at room temperature on warm days or gently heated when it’s cooler. Kohlrabi is easy to grow and thrives in late summer and fall.
Between kohlrabi, apples, and fennel, this soup is wonderfully gentle on the digestive system and naturally rich in vitamins A and C, along with a variety of B vitamins that help support energy and immune health. Steaming the main ingredients helps retain nutrients and enhances the soup’s light, soothing quality. The flavor is balanced – sweet from the apples, earthy from kohlrabi, and aromatic from fennel and star anise – with a final bit of crunch from diced kohlrabi, apple, and toasted hazelnuts as garnish.
Step by Step Instructions for Spiced Kohlrabi, Fennel, and Apple Soup
Gather all ingredients: Kohlrabi, fennel, apple, thyme, garlic, nutmeg, yellow onion, star anise, coconut milk, vegetable broth, extra virgin olive oil, white wine vinegar, fine sea salt, pepper.
Add the chopped kohlrabi and fennel to a steamer basket set over a pot of boiling water. Cover and steam for 15 minutes.
Add the apples and steam for another 15 minutes or until all the vegetables are tender and can easily be pierced with a knife.
Sauté onions in olive oil until translucent, then add garlic, salt, and pepper and cook 1 more minute. Stir in coconut milk, broth, thyme, and star anise, simmer 10 minutes, remove star anise, and grate in nutmeg.
Once cool enough to blend, transfer the steamed vegetables and coconut milk mixture to a blender and, starting at low speed and slowly increasing, blend until smooth.
Return the soup to your pot and gently reheat. Stir in the white wine vinegar and season to taste.
Spiced Kohlrabi, Fennel & Apple Soup (Rutabaga or Turnip Works Too!)
Cozy and aromatic, fennel, kohlrabi, apples, star anise, and thyme make this lightly sweet fall soup irresistible.
4
servings15
minutes35
minutesKeep the screen of your device on
Ingredients
1 medium kohlrabi (300-350g), peeled and cut into 2-inch chunks; extra for garnish*
1 medium fennel bulb, green tops removed, rinsed, and cut into 2-inch chunks
1 medium apple, cored and cut into quarters (leave the skin on if organic); extra for garnish
2 Tbsp extra virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
1/2 tsp fine sea salt
a few cracks of black pepper
1 cup coconut milk (classic/simple)
1/2 cup vegetable broth (or water in a pinch)**
1/2 tsp fresh thyme leaves
1 star anise
a pinch of freshly grated nutmeg
1 Tbsp white wine vinegar
- Optional Garnish
drizzle of herb oil
hazelnuts, toasted and chopped
diced apples and kohlrabi
freshly grated nutmeg
fennel fronds
Directions
- Add the chopped kohlrabi and fennel to a steamer basket set over a pot of boiling water. Cover and steam for 15 minutes. Add the apples and steam for another 15 minutes or until all the vegetables are tender and can easily be pierced with a knife.
- In the meantime, add the extra virgin olive oil to a medium-sized saucepan and heat over medium. Add the diced onion and cook, stirring occasionally, until they begin to turn translucent, about 5 minutes. Add the minced garlic, salt, and pepper, and cook for another minute.
- Add the coconut milk and broth, followed by the thyme leaves and star anise. Bring to a gentle simmer and cook for 10 minutes. Remove the star anise and grate in the nutmeg.
- Once cool enough to blend, transfer the steamed vegetables and coconut milk mixture to a blender and, starting at low speed and slowly increasing, blend until smooth. Return the soup to your pot and gently reheat. Stir in the white wine vinegar and season to taste.
- To serve, ladle the soup into bowls. Add a tablespoon of diced kohlrabi and apple to the center, sprinkle with chopped toasted hazelnuts, drizzle with herb oil, and finish with freshly grated nutmeg, if desired.
Notes
- *Depending on where you live, kohlrabi may or may not be easy to come by. Try rutabaga, celery root, or turnip instead if you are unable to find kohlrabi.
- **If you do not have any broth on hand, you can make a quick homemade version. For this soup, I like to simmer onion and onion skins, thyme, fennel tops, carrots, garlic, star anise, and a bay leaf in filtered water for about 45 minutes. Strain, season lightly with salt and pepper, and you will have a fragrant, nutrient-rich base. You can also simply use ½ cup of water instead - just adjust the seasoning to taste.
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