khol rabi, cabbage, kale 
Khol rabi coriander soup
Started to harvest khol rabi planted in green house in early April. Other than having it raw as quick pickle for the crunch and sweetness, also used in a simple soup with coriander, very aromatic and refreshing.
1. Cut khol rabi into slices, boil in water with a lump of butter and season with salt and white pepper, until very soft.
2. Add in a good handful of fresh coriander just before serving.
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