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    Simple kohlrabi soup recipe

    A creamy, comforting soup, perfect for the cooler months.

    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.

    Ingredients

    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


    Method

    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.


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