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Creamy Kohl Rabi Soup

Creamy Kohl Rabi Soup

Ingredients

1 kohlrabi, peeled and diced
1 garlic clove, finely chopped
1 onion, finely chopped
A nugget of butter or splash of olive oil
1 medium potato, peeled and diced
500ml veg or (chicken stock)
Sea salt and freshly ground pepper
A handful of fresh parsley, plus more to serve (optional)
½ lemon, juice and zest
A grating of fresh nutmeg (optional)
A dollop of crème fraiche (optional)

Method

1. Gently fry the kohlrabi, onion and garlic in butter or oil over a medium-low heat for a few mins.
2. Add the spuds and stock and simmer till the veg are soft enough to whizz up. Pop the veg and parsley in the blender. Let the veg cool a bit first as the pressure from the steam can make the lid blow off
3.Purée till smooth. Transfer it back to the pan to heat up.
4. Taste. Season with salt, pepper and a touch of lemon juice and zest, and perhaps some nutmeg.
5. Serve with a dollop of crème fraiche, a bit more fresh parsley and even some crispy pancetta or little bits of bacon, if you fancy.