This no-fuss soup features kohlrabi, a squat-shaped vegetable that tastes a bit like a crisper, crunchier version of a turnip with a hint of sweetness. A rich source of vitamin C, it’s best enjoyed without too many other dominating flavours.
2 tablespoons olive oil
1 onion, roughly chopped
2 garlic cloves, sliced
3 small kohlrabi, peeled and chopped
2 potatoes, peeled and chopped
2 celery stalks, chopped
2 ½ cups vegetable stock
2 cups low fat milk
4 thyme stalks
salt and pepper
1. Warm a large pan and heat olive oil, adding in onion, garlic and celery. Stir until soft and add potatoes and kohlrabi and cook about 5 minutes.
2. Add vegetable stock, milk and thyme leaves and simmer for 20 minutes.
3. Puree with a stick blender and, as kohlrabi can be fibrous, strain before adding salt and pepper to taste.