600 g (1 1/4 lb) kohlrabi
6 tbsp extra-virgin olive oil
1 white onion, chopped
120 g (4 oz) bacon in one piece
1 carrot, chopped
3 garlic cloves, chopped
2 large potatoes, diced
salt and pepper
1. Peel the kohlrabi and dice. Heat 3 tablespoons of the oil in a saucepan, add the onion and bacon and cook over a low heat for about 3 minutes until translucent, stirring continuously.
2. Add the kohlrabi, carrot, garlic, potatoes and about 2 litres (3 1/2 pints) 8 cups of water and bring to the boil.
3. Cook with the lid on for about 1 hour. Discard the bacon and add salt and pepper to taste. Pour into a soup tureen, add the remaining oil and serve immediately.