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Vegan Cream of Kohlrabi Soup

 2 tbsp refined coconut oil or neutral oil
 1 medium yellow onion, chopped (6-ounce)
 1 tsp garlic, minced
 1 kohlrabi bulb (about 1 pound), peeled and cut in ½-inch dices
 2 vegetable stock
 2 water
 0.75 cup raw cashews
 4 bay leaves
 0.50 tsp dried thyme
 0.13 tsp teaspoon white pepper (a must to have)
 0.50 tsp salt
 0.50 small potatoes (such as baby Yukon Gold or new potatoes), cut in 1/2-inch dices and steamed
 1.50 cups fresh Lion's Mane or oyster mushrooms, trimmed, cut into bite-size pieces and lightly sautéed until golden and crisp
 Freshly ground pepper to taste
 Truffle salt or sea salt flakes
 Dried chili flakes
 Kohlrabi leaves, blanched as you would kale and thinly sliced
 Extra-virgin olive oil

Heat oil in a large pot over medium-high heat, sauté onions for 8-10 minutes until tender. Add the garlic and cook until it's just fragrant. Add kohlrabi and cook for 2 minutes. Add stock, water, cashews, bay leaves, thyme, white pepper and salt. Bring to a boil, reduce heat to low to simmer, and cook for 20-25 minutes until kohlrabi is tender. Remove bay leaves.


Using an immersion blender, puree soup until smooth. If you're using a blender: let the soup cool first before blending and blend in small batches. Add steamed potatoes and sautéed mushrooms. Season to taste with salt, pepper and dried chili flakes. Serve in bowls with blanched kohlrabi greens and olive oil.