Since it's officially fall, that means it's officially soup season! The major vegetable that I used in this soup is kohlrabi, a vegetable which is part of the cabbage family. The word "kohlrabi" comes from a German word meaning "cabbage turnip" and is described as a cross between an octopus and a space capsule in the book “The 150 Healthiest Foods on Earth,” the nutritionist Jonny Bowden. Here's a picture of mine after the stem was removed:


Kohlrabi, like many vegetables, can be eaten raw or cooked. It is important that the kohlrabi is thoroughly peeled before consumption because kohlrabi have two layers surrounding its crisp flesh: a hard, thick layer and a fibrous layer (which won't break down when cooked).

Creamy Kohlrabi, Carrot and Potato Soup

(Yields 4 servings)

Ingredients:

• 1 medium onion, diced
• 3 garlic cloves, minced
• 1/2 pound kohlrabi, peeled and diced into 1-inch cubes
• 3 red skin potatoes, diced into 1-inch cubes
• 4 carrots, peeled and sliced into 1-inch disks
• 4 cups vegetable stock
• 1 Tbsp. fresh thyme leaves
• 1/2 cup half & half (half healthy, half indulgent - you can use cream or milk)
• Salt and pepper to taste

Directions:

1. Heat a large pot over medium-high heat. Once hot, add olive oil (enough to coat pan). Add diced onion and cook 2-3 minutes. Add garlic and cook an additional 1 minute
2. Add kohlrabi, potatoes, carrots and vegetable stock. Bring to a boil, then reduce heat, cover and simmer for about 25 minutes, or until the vegetables can be easily pierced with a fork
3. Using an immersion blender, puree the soup (remember the soup is hot!)**If you don't have an immersion blender, you can carefully transfer the soup to a food processor or a blender and puree it in batches
4. Add fresh thyme and half & half, stir to combine
5. Garnish with a parsley leaf (or thyme sprig) and serve

Here it is: