Kohlrabi and Carrot Soup

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Kohlrabi is a summer vegetable and tastes like a radish. In fact, you can use kohlrabi in place of radish in soups and salads. It is rich in fiber, vitamin C and potassium and boosts your immune system and energy. If you see kohlrabi at a farmer’s market, please try this simple soup.

1 kohlrabi, peeled and diced
2 carrots, peeled and diced
1 cube vegetarian bouillon


  1. Place the kohlrabi and carrot chunks in a pot.
  2. Cover the vegetables with enough water and add a vegetable bouillon.
  3. Cook until the vegetables are soft. (If you have a pressure cooker, it only takes about 10 minutes.)
  4. Puree the soup in a blender or by using a hand blender and season with salt and pepper.

Servings: 4