Makes 4 servings.

Olive oil for the pans and garnish
1 bunch Red Dog kohlrabi
1/2 cup onion, roughly chopped
1/2 tablespoon garlic, roughly chopped
1/8 cup white wine
1/8 cup lemon juice, freshly squeezed
1 3/4 cups vegetable stock
3 sprigs fresh thyme
1-2 bay leaves
2/3 cups coconut milk
1/8 teaspoon nutmeg
1 1/4 teaspoons granulated sugar
Sea salt and freshly ground black pepper

Prep the kohlrabi. Trim the stems off the kohlrabi and the peel them, either with a vegetable peeler or a paring knife. About ½ inch should be cut off each end, and then roughly chop them into approximately 1 inch cubes. Remove about 1 cup of the chopped kohlrabi and cut into a smaller dice. Set both aside, separately.

Cook onions, garlic and some of the kohlrabi. Coat the bottom of a large pot (approximately 2 quart) with olive oil and place it over medium-low heat. Add the onions and garlic and cook until soft, about 7 minutes. Then add the roughly chopped kohlrabi (not the smaller dice) to the pot and stir to blend. Mix often and saute for about 7 minutes.

Add wine, lemon juice, stock and herbs and cook. Add the wine, lemon juice, vegetable stock, thyme sprigs and bay leaves to the pot, and stir to blend. Turn the heat to high and bring to a boil. Then, cover the pot, turn the heat to low, and let it simmer until the kohlrabi is soft, about 40 minutes.

Make the garnish. While the soup in simmering, coat the bottom of a small sauté pan with olive oil and place over medium-high heat. Add the small diced kohlrabi and stir often. Cook until soft and golden, about 5 minutes. Season with salt and pepper, and set aside.

Blend. Remove the bay leaves, then carefully pour the contents of the pot into a powerful blender and blend it completely smooth, about 10 seconds.

Add coconut milk and seasonings. Pour the puréed soup back into the pot and add the coconut milk, sugar and nutmeg. Stir to blend and then season to taste with salt and pepper.

Serve. Serve each portion of the soup with a few pieces of the small diced, sautéed kohlrabi on top with a drizzle of olive oil.