1. Prep your veggies by peeling the onion and garlic and chopping it finely. Peel the kohlrabi and cut it into cubes. If your kohlrabi has leaves, you can use them as well (without the stems) and chop them finely. Peel the potatoes and cut them into cubes. Peel the carrots and cut them into thin slices. Wash, dry, and chop the parsley. Set everything aside.

2. Add some oil to a large pot (or dutch oven) and heat up. Add the onions and sauté until soft and glossy. Add the garlic, kohlrabi, potatoes, and carrots to the pot and continue cooking for 2-3 minutes while stirring often. Add the hot veggie stock, chopped parsley, and chopped kohlrabi leaves (if you have some), season with salt and pepper and bring everything to a boil. When the soup starts boiling, cover the pot, reduce the heat and let everything simmer for about 25-30 minutes or until the veggies are done.

3. Add the chopped dill and continue cooking for 2-3 minutes. Use an immersion blender or a potato masher and puree/mash a small part of the veggies in order to get a soup with a thicker consistency – this is optional. Season with more salt and pepper. If you like it hot, add some chili flakes as well. Serve with some yogurt and more dill sprinkled on top.