Creamy Kohlrabi Soup

2 tablespoons extra-virgin olive oil

1 onion, diced

3 cloves garlic, minced

¼ teaspoon freshly ground black pepper

¼ teaspoon red pepper flakes

8 oz potatoes, cubed

16 oz kohlrabi, peeled and cubed

4 cups vegetable broth

1 bay leaf

Lemon juice, to taste

Heavy cream, to taste

Fresh herbs, for serving

In a stockpot, heat the olive oil over medium heat. Add the onion and a pinch of salt, and cook until the onion is softened, stirring occasionally, 4 to 5 minutes. Add the garlic, black pepper, and red pepper flakes, and cook for another 60 seconds, or until the garlic is fragrant.

Add the cubed potatoes and kohlrabi, stirring to combine, and cook for about 1 minute. Add the vegetable broth and bay leaf. Bring the mixture to a boil, then reduce to a simmer. Continue to cook, stirring occasionally, until the kohlrabi and potatoes are tender, about 20-25 minutes.

Remove the bay leaf. Use an immersion blender to purée the soup until smooth; or transfer to a blender and purée in batches. Season to taste with additional salt and pepper and a dash of lemon juice and/or heavy cream. Serve hot, sprinkled with fresh herbs!