📖 Instructions

1. Get started by prepping the veggies. Peel the kohlrabi bulb and chop it into 1/2-inch pieces. Don't forget those leaves – wash 'em good and chop 'em up too. Dice the onion and mince the garlic. Set everything aside – almost time to cook!
2. Time to build the flavor base. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Then, toss in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic; burnt garlic is the worst!
3. Add the kohlrabi: Throw in the chopped kohlrabi bulb and leaves. Give it a good stir and cook for about 5 minutes, letting the kohlrabi get slightly tender. This helps to bring out its natural sweetness.
4. Pour in the broth: Pour in the vegetable broth, making sure it covers all the veggies. Add the bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the kohlrabi is tender. Test by piercing a piece with a fork; it should slide in easy peasy.
5. Blend it up! Once the kohlrabi is tender, remove the bay leaf. Now, carefully use an immersion blender to blend the soup until smooth and creamy. If you don't have an immersion blender, you can use a regular blender. Just be super careful when blending hot liquids – do it in batches and vent the blender lid to prevent explosions.
6. Taste and adjust: Give the soup a taste and adjust the seasoning as needed. It might need a bit more salt, pepper, or maybe a squeeze of lemon juice to brighten it up. It's all up to you and yer personal preferences, matey!
7. Serve and garnish: Ladle the soup into bowls and garnish with fresh dill or parsley. A swirl of vegan cream or a sprinkle of toasted pumpkin seeds also adds a nice touch. Serve hot and enjoy the fruits – well, vegetables – of your labor!