Creamy Kohlrabi/Turnip/Cauliflower/Carrot Soup sans dairy

A Variation on Christina’s Soup using any mixture of the noted vegetables.

Sauté in olive oil (or butter if you're not concerned about dairy):

• 1 large onion-diced
• 2 cloves garlic-minced

When the onion begins to smell sweet stir in:

• 4 cups peeled, chunked kohlrabi (you can substitute turnips, carrots or cauliflower or make a mixture of all)
• ¾ cup uncooked Arborio rice

After cooking for one minute add:

• 1.5 quarts (6 cups) rich chicken stock  (you can substitute veggie stock)
• 1 tsp sea salt
• ½ tsp black pepper

Simmer covered until rice is cooked. Requires 20-30 minutes depending....keep an eye on it.

Puree with immersion blender.

Options:

• Add a good squeeze of lime juice before finishing the seasoning.
• A favorite umami booster is the dried mushroom powder.  Add at the end of the saute
• Add ¼ cup fresh minced dill
• 1/3 cup chopped Italian parsley and celery leaves
• For a treat drizzle with truffle oil as each bowl is served.

Or:

• place a dollop of sour cream and dill leaves on top of each bowl.

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