Ingredients:
1 kohlrabi
1 finely chopped clove of garlic
1 finely chopped medium onion
1 medium potato
500ml of vegetable or chicken stock
Fresh parsley
Olive oil or butter
Creme fraiche to serve

Method:
1. Heat a little butter or olive oil in a pan and add the onion and kohlrabi.
2. Peel and dice the potato and add to the pan with the stock. Cook gently until the vegetables are soft.
3. Allow to cool. Add a handful of chopped parsley and then blend until smooth.
4. Reheat the soup and season to taste. Suggested seasonings: salt, pepper, lemon juice or zest, red pepper flakes, a sprinkling of nutmeg.
5. Serve in warm bowls with a small scoop of crème fraiche.

Notes:
The kohlrabi can be replaced with broccoli stalks.