Kohlrabi Soup with Greens

Versatile nourishing soup recipe - to be honest I forgot the lemon, but I still think it would be a great addition. Also, you may prefer to peel your veggies, but lazy cook that I am, potatoes, kohlrabi and carrots all went in with their skin on and it was fine. See notes for variation ideas.

INGREDIENTS

• 1 tablespoon olive oil

• Salt to taste

• 1/4 cup diced white or yellow onion

• 1 large or about a cup diced carrot

• 3 cloves garlic, minced

• 5 cups broth of choice

• 1 pound kohlrabi, bulbs peeled (or not) and diced and leaves chopped

• 1 small sweet potato, peeled (or not) and diced (roughly 8 ounces)

• 1 tablespoon lemon juice

INSTRUCTIONS

1. Heat a Dutch oven or large pot, medium heat on stove, with oil.

   Once hot, add the onion, carrot, and a big pinch of salt.

   Cook until they start to soften and brown, about 3-5 minutes.

   Add garlic and cook 1 minute.

2. Add 1 + 1/2 cups broth and bring to a boil.

   Cook until carrots are softened, about 8-10 minutes.
   

3. Transfer mixture to a blender (or use an immersion blender) and blend until smooth.

   There should be enough broth but if it's too thick to blend, you can add a little more.

4. Return the carrot puree to the Dutch oven.

5. Add the remaining 3 + 1/2 cups broth

   Bring to a boil.

6. Once boiling, add kohlrabi bulbs, sweet potato, and a big pinch of salt.

   Cook until fork tender, about 15 minutes.
   (There should be enough broth, but you may need to add more as the vegetables will absorb the broth.)

7. Add kohlrabi leaves and cook 3-5 minutes until the leaves are softened.

   Add lemon juice then taste and adjust for salt.

Serve Hot and Enjoy!

Notes: For an added protein consider adding cut up pieces of bacon or cannellini beans to keep it vegan.

For a bit of spice consider adding red pepper flakes when you add the greens.