1/4teaspoonblack pepperfreshly ground, more or less to taste
parsleyminced for garnish
Chop the onions into small pieces. Smash and peel the garlic, and give it a rough chop. Sprinkle the chopped vegetables with salt. In the base of a large stock pot, heat up the olive oil over medium heat.
Add the seasoned onions and garlic to the pot, and turn the heat down to low. Cover the pot and let the onions caramelize low and slow for thirty minutes, stirring every five minutes.
While the onions cook, peel the kohlrabi and chop it into 1/4-inch pieces.
Once the onions are soft and translucent, add the kohlrabi to the pan, and turn the heat up to medium-high. Sauté until the kohlrabi is brown around the edges, stirring constantly.
Turn the heat back down to low, and deglaze the pan by adding the apple cider vinegar. Be sure to scrape up any stuck-on brown bits – this is where the flavor resides.
Stir in the vegetable stock and coconut milk. Let simmer for half an hour, then check the tenderness of the kohlrabi with a fork.
Puree with an immersion blender until smooth, and season with salt and pepper to taste. Serve immediately, garnished with a sprinkling of parsley.