Kohlrabi Soup

1. Heat the oil in a small saucepan. Fry the onions with the garlic and chilli until soft.

2. Add the diced kohlrabi and cook until soft.

3. Add the soy, sesame oil, ginger and stock

4. Season with salt and freshly ground black pepper, to taste.

5. Simmer for 8 minutes.

6. To serve, stir through the chopped coriander and serve in a warm bowl.

Tips:

- Leaves: Cut off and wash the top leaves. Use like spinach.

- Bulb: Wash and cut as required.

- Tough bulb shell: Remove with a vegetable peeler, if desired.

- To speed up your cooking time, slice up your kohlrabi in sticks, cubes or julienned.

Benefits:

Kohlrabi means “turnip cabbage” in German – perfectly describing this vegetable that looks like a turnip but is actually part of the cabbage family. It tastes like broccoli stems. High in dietary fibre, B-vitamins, calcium, iron, manganese and potassium, kohlrabi helps to: improve digestion, relieve constipation, reduce bloating, regulate your metabolism, protect your bones, and improve blood circulation.

How To Store It:

Store in a perforated or breathable bag in the fridge. Lasts up to 1 week.