Creamy Kohlrabi Soup with Toasted Radish Garnish

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Creamy Kohlrabi Soup with Toasted Radish Garnish

Special guest blog recipe from Dr. Christy Porterfield
2 medium leeks, diced
1 large kohlrabi, diced
1 medium onion, diced
1T butter to sautée the above

3c. broth of choice
1 can coconut cream

1 t cumin
1/2 t garlic powder
1/4 t paprika

Sautée all vegetables in butter until aromatic, add spices and broth.  Simmer until vegetables are soft then transfer to Vitamix (or use immersion blender) to blend vegetables into a soup.  Add coconut cream and blend well.

GARNISH:
5-7 small radishes, sliced thinly.  Place on parchment lined cookie sheet.  Spice with salt and pepper.  Broil until crisp, turning as needed.

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