Peel and finely chop the onion. Peel and mince the garlic cloves.

Peel the kohlrabi and cut it into cubes. Do the same with the potato or potatoes.

In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Add the onion and a pinch of salt, and let it soften for 3 minutes, stirring as needed.

Add the minced garlic and let it cook for 1 minute.

Add the potatoes and kohlrabi and cook for 2 minutes.

Add the bay leaf, the stock cube and water to cover (ideally boiling from the kettle), plus a pinch of salt if needed.

Cover and cook over medium heat, covered and simmering, for 20 minutes.

Blend with an immersion blender, then serve immediately, topped if desired with chopped chives, grated vegan parmesan and a tablespoon of thick soy yogurt. A drizzle of olive oil can also be added.