• 3 carrots
  • 1 kohlrabi
  • 1 medium onion
  • 100g low fat cream cheese (you could also use yogurt)
  • 2 cups vegetable stock
  • Knob of butter (Rob has upon researching discovered that a “knob” is roughly 2 or 3 tablespoons.)
  • A small handful of chopped parsley
  • Couple of dashes salt and pepper
  • Optional: 1 cm of ginger
    1. Dice up the onion, throw it in a pot with a knob of butter
    2. Let it simmer on a very low heat while you’re taking care of the other veggies
    3. Peel the carrots and kohlrabi (unless they’re bio – you can eat the outside of the carrots and kohlrabi if you want)
    4. Dice and throw them all into the pot with some more butter
    5. Add the stock and cook on a medium heat for about 15 mins
    6. Turn the heat down and add the cream cheese, parsley, salt and pepper
    7. Cook for a final 5 minutes on a low heat to get the cheese mixed in
    8. Now it’s showtime: Use a hand blender to process the soup (this doesn’t have to be done perfectly, uneven lumps will give the soup a nice texture)
    9. Sprinkle a couple more parsley leaves on top
    10. Serve and mix in some grated ginger for extra freshness