Kohlrabi & cress soup

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 179 Kcal, 13g Protein, 8g Carbohydrates, 10g Fat


  • Chicken breasts
  • 6 dl chicken bouillon
  • 1 chicken breasts
  • 1 organic lemon, zest thinly sliced, 1 tbsp of juice set aside
  • Soup
  • 1 tbsp olive oil
  • 1 kohlrabi (approx. 400 g), cut into small pieces
  • 1 mealy potatoes (approx. 100 g), cut into small pieces
  • 30 g garden cress, a little set aside
  • 1 dl single cream for sauces
  • salt and pepper to taste
  • To serve
  • 50 g baby spinach

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  • Chicken breasts

    Bring the stock to the boil, add the chicken breasts and lemon zest, cover and allow to infuse over a low heat for approx. 10 mins. Remove the chicken, cover and set aside. Strain the stock into a measuring cup, rinse the lemon zest in cold water, set aside for the garnish.
  • Soup

    Heat the oil in the same pan. Sauté the kohlrabi and potatoes. Add the cress and cook for a further 2 mins. Pour in the stock, bring to the boil, reduce the heat and simmer for approx. 15 mins. Puree the soup, stir in the cream, season to taste.
  • To serve

    Cut the reserved chicken into thin strips, add to the soup along with the spinach and reserved lemon juice, heat gently. Garnish with the reserved cress and lemon zest.
  • Serve with:


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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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