Kohlrabi Soup
300 g kohlrabi
1 potato (150 g)
2 shallots
750 ml vegetable broth
1 tbsp oil
1 tsp mild curry powder
1 bunch chives
Salt and pepper
A dash of Tabasco sauce
Soften the potato, kohlrabi, and shallots in butter.
Add the broth and curry powder, and let it simmer for 15-20 minutes.
Remove the pot from the heat and blend the soup using an immersion blender.
Garnish with chopped chives before serving.