An Asian style Kohlrabi Soup

This is a lovely flavoured vegetarian soup with an Asian touch. Easy and quick to make (15 minutes). 

Kohlrabi stems are surrounded by two distinct fibrous layers that do not soften appreciably when cooked. These layers are generally peeled away prior to cooking or serving raw, with the result that the stems often provide a smaller amount of food than one might assume from their intact appearance.
The Kohlrabi root is frequently used raw in salad or slaws. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal.
Kohlrabi leaves are edible and can be used interchangeably with collard greens and kale.
Kohlrabi is an important part of the Kashmiri diet and one of the most commonly cooked foods. It is prepared with its leaves and served with a light gravy and eaten with rice. (Wikipedia)

What you need:

• 1 tbsp olive oil
• 2 shallot, finely chopped
• 1 garlic clove, finely chopped
• 1 small red chilli, deseeded and diced
• 1 kohlrabi, peeled and diced
• 1 tbsp light soy sauce
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 300 ml vegetable stock
• salt and freshly grounded black pepper to taste
• 1 tbsp chopped spring onion (each bowl)

How to prepare it:

1. Heat a small pan and add the olive oil.
2. Fry the shallots, the garlic and chilli until softened.
3. Add the kohlrabi and cook until softened.
4. Add the light soy sauce, sesame oil, vegetable stock and season with salt and black pepper. 
5. Simmer for about 6-8 minutes - just the way you like your kohlrabi.
6. Stirr in the spring onion and serve hot and enjoy!