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Kohlrabi and Pea Soup with Dill

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"Aromatic, thick vegetable soup ideal for hot summer days. Seasonal kohlrabi and peas from my garden. Serve at room temperature."
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Ingredients

45 m servings 290 cals
Original recipe yields 2 servings

Directions

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  1. Heat 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.
  2. Add 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.

Nutrition Facts


Per Serving: 290 calories; 8 g fat; 43.5 g carbohydrates; 14.8 g protein; 0 mg cholesterol; 983 mg sodium. Full nutrition

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