Step 1
Heat the olive in a large pot over medium heat. Add the crushed red pepper flakes, thyme, leeks and onion. Cook, stirring often, until the onions begin to soften and become fragrant. About 5 minutes.

Step 2
Add the salt, potato, kohlrabi, vegetable broth and bay leaf. Bring to a boil. Reduce heat and simmer for 25 minutes.

Step 3
Discard the bay leaf and puree the soup in a high speed blender until smooth and creamy. You may need to add the soup in batches. Taste test and adjust seasonings as needed.

Step 4
Return to the pan and keep on low heat until ready to serve. Divide between bowls and top with minced parsley, a drizzle of olive oil and additional salt + pepper to taste. Enjoy with crusty bread and a glass of red wine.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Taste test as you go

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.