Kohlrabi and Pea Soup with Dill
Aromatic, thick vegetable soup ideal for hot summer days. Seasonal kohlrabi and peas from my garden. Serve at room temperature.
- Serves: 2 persons
- 1tablespoon olive oil
- ½large onion, chopped
- 1pound peas
- ½pound kohlrabi, peeled and cut into small dice
- 1bunch fresh dill, chopped
- ½tablespoon seasoning blend (such as Vegeta®)
- water to cover
Step 1Heat oil in a saucepan over medium heat. Add onion and cook until wilted, about 3 minutes. Add peas and kohlrabi; stir to combine. Add dill and seasoning blend; stir to combine.
Step 2Add water to cover vegetables and bring to a boil. Reduce heat and cover halfway with a lid. Cook until peas and kohlrabi are soft, about 20 minutes more. Cool to room temperature before serving.