Rustic Kohlrabi & Sweet Potato Soup

Rows of bright purple kohlrabis growing in the patch is quite a sight to behold.  Framed by a canopy of sturdy green leaves, they are the swollen stems of the plant which protrude from the ground like oversize baubles, beckoning you to take a closer look.  Kohlrabi also comes in the pale green variety and makes a lovely soup with sweet potato and carrot.  The leaves are perfectly eatable, which I chop up and stir into the soup for contrast in colour and texture.  Ones selling at the shops would not have their leaves attached, but you can substitute them with kale or silverbeet leaves.

Serves 6

INGREDIENTS

• 1 kohlrabi, about 400g / 14oz
• 1 sweet potato, about 600g / 1lb 5oz, peeled & cut into large cubes
• 1 carrot, sliced into thick rounds
• 1 onion, chopped
• 2 garlic cloves, roughly chopped
• 1 tablespoon olive oil
• a pinch of sea salt
• 4 cups vegetable stock
• 1 cup water
• freshly ground black pepper

METHOD

1. Cut off the stems and leaves from the kohlrabi if they are attached.  Reserve leaves.  Peel the kohlrabi.  Cut off and discard tough, fibrous core from the base.  Slice into large cubes.
2. Heat oil in a large saucepan over medium heat until hot.  Add onion and sauté for 1 minute.  Add garlic and a pinch of salt.  Sauté for a further 1 minute.
3. Add carrots, kohlrabis and sweet potatoes.  Toss them around in the pan for 1-2 minutes coat with oil.
4. Add the stock and water.  Cover and bring it to the boil, then reduce heat to low and simmer for 15 minutes or until the vegetables are just tender.
5. Remove half the vegetables with a wire strainer or slotted spoon to a bowl and set aside.
6. Remove the pan from heat.  Use a stick blender to process the vegetables in the pan until smooth.
7. Transfer vegetables in the bowl back to the pan.  Cook the soup over low heat, stirring gently, for a few minutes.
8. Chop up some of the reserved kohlrabi leaves and stir them in to the hot soup.  Cook for a further 1 minute until they are wilted.
9. Serve the soup hot in individual bowls with a sprinkling of pepper on top.