Carrot & Kohlrabi Soup

Serves 2-4, depending on appetite

2 tablespoons Good Olive Oil
1 small or 1/2 large yellow onion, roughly chopped
3 small to medium kohlrabi, peeled and sliced
1 small bunch or three quite large carrots, peeled and roughly chopped
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
2 1/2 cups chicken or vegetable stock, warmed
1/2 teaspoon Apple Cider Syrup
Salt, to taste

In a medium saucepan over medium-high heat, add the olive oil and sauté the onion until bronzed and caramelized. Add the kohlrabi and carrots, coriander, cardamom and a pinch of salt, allowing the vegetables to sweat, about 7 minutes.

Cover the vegetables with the warm stock and allow to simmer on medium-low heat until the vegetables are cooked through, about 15-20 minutes.

Pour the soup into the bowl of a blender, and whiz until a consistently creamy and velvety texture is achieved. Pour your soup back into the original pot and bring back to a low simmer, adding the apple cider syrup and salting to taste.