Creamy Kohlrabi Soup with Caramelized Cabbage and Bacon
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 1 Tbs butter or ghee
  • 1 yellow onion, chopped
  • 4 cloves garlic, chopped
  • 2 medium kohlrabi (about 1-1/2 pounds), peeled and chopped
  • 12 oz bone broth (I used chicken)
  • 1 can coconut milk, about 15 oz
  • 1 tsp salt
  • ½ tsp pepper (omit for AIP)
  • 6 slices bacon, chopped
  • ½ head green cabbage, thinly sliced
  • green onions, chopped (optional as garnish)
  1. Heat butter/ghee in a large pot over medium heat. Add onions and saute until translucent. Add garlic and cook until fragrant, about 2-3 minutes. Add kohlrabi and stir to coat in butter.
  2. Add broth, coconut milk, salt and pepper to pot and bring to a boil. Reduce heat to low and let simmer, covered, until kohlrabi is fork tender, about 30-40 minutes.
  3. While the kohlrabi cooks, add bacon to a skillet and cook over medium heat until crispy. Remove bacon from skillet with a slotted spoon and set aside. Add cabbage to same skillet and cook until starting to caramelize, stirring frequently.
  4. When the kohlrabi is soft, blend with immersion blender or add to blender and blend until smooth. Add additional salt or pepper if needed.
  5. Serve soup topped with cabbage, bacon and green onions.
Recipe by Vibrant Life Army Wife at