Roasted Kohlrabi  & Potato Soup
1 Large Kohlrabi
1 Medium Yellow Onion
4 Medium Potatoes
1/2 Turnip
1/2 tsp salt flakes
1 1/2 tbsp oil
4 cups vegetable stock
1 cup mushrooms
4 cloves garlic
pepper to taste
1 bay leaf
1 tsp basil flakes
Cut kohlrabi, onion, potatoes and turnip into 1/2 cubes, coat with oil, dried basil, salt, and pepper. Roast in oven on baking sheet at 400 for 20 minutes, take out and turn, roast until golden brown, and potatoes are fully cooked. Meanwhile in soup pot add 4 cups water and vegetable bouillon (or 4 cups vegetable stock), bay leaf, garlic and chopped mushrooms. Bring to boil then simmer on low for 20 minutes. Bring temperature down to cool. Run broth through a blender or food processor with kohlrabi, onion, potatoes and turnip, until smooth but still has a little grittiness to it. Serve warm.