I am loving this cooler weather, as I'm sure we all are. Will Texas ever get the memo that fall starts in September? Not November or even...god forbid...December. Gotta love our great state! That being said, I'm making soup while I can because it will probably be hot again next week. 

This recipe is great because almost everything you need came in last week's CSA box! I went to the market at the Triangle and picked up some fresh parsley from the lovely gals at the JBG booth to complete the ingredients list. 

This soup is amazing! Take my word for it, you'll be making different versions of this all winter. 

Bavarian Vegetable Soup

• 4 kohlrabi bulbs, peeled
• 1 small head of cabbage, shredded
• 5 carrots, peeled
• 4 bell peppers
• 1 bag of green beans, washed and trimmed
• 1/2 bunch of fresh parsley, chopped
• 6 cups chicken or vegetable broth, or as needed to cover
• 1 tsp. sugar
• 1 tsp. paprika
• Greek yogurt or sour cream for topping
• Prepared horseradish for topping
• Salt and pepper to taste

Once the kohlrabi, carrots, and bell peppers are prepared, cut them into small matchsticks. You could also grate them, but I like more bite to the vegetables, once cooked.

Combine all of the vegetables and parsley into a stock pot and cover with stock or a mixture of stock and water. Bring to a boil, reduce, and simmer for about 30 minutes or until everything is tender. Season with sugar, paprika, salt, and pepper to taste. Serve immediately and garnish with a tablespoon of greek yogurt and teaspoon of horseradish.