This light refreshing soup has a bit of a Middle Eastern vibe to it, with cumin seeds and a sprinkle of Za'atar on top. If you don't have za'atar, no worries. Just top with some toasted seeds and perhaps a pinch of chilli.
Chop all your vegetables and prepare your vegetable stock according to packet instrcutions (I used Boullion powder)
Put a large saucepan on the hob over a medium flame. Add the vegetable oil, enough to coat the base of the pan, and after a few minutes, once it's hot, add the cumin seeds so they sizzle. Add the onions/leek and stir for a couple of minutes then add the garlic and kohlrabi, stirring again for a few minutes, until softened a bit. Add the courgette followed by the stock and simmer for about 5 minutes. Add the frozen peas and cook for a further 5 minutes, until the vegetables are soft but still holding their shape. Ideally you want the peas still a vibrant green rather then overcooked and darker green.
Once cooked, puree the soup with a stick blender or food processor, adding more water if it's too thick for your liking. Season with salf and pepper, or some chilli flakes if you like it spicy and serve in bowls with a dollop of yoghurt and a sprinkle of Za'atar spices.
2 medium courgettes, chopped
1 small kohl rabi, chopped
half an onion or 1 small leek, diced
1 Tbsp vegetable oil
1 tsp cumin seeds
2 cloves of garlic, chopped
1 cup of frozen peas
800ml vegetable stock
Salt and pepper to taste
Topping:
Yoghurt
Za'atar