1 1/2cupslow sodium chicken or vegetable broth for Vegan option
salt and pepper to taste
Optional: Dried Oregano for garnish
Preheat your oven to 375 degrees. In a large cast iron skillet combine onions and olive oil, and put them in the oven to roast. After 15 minutes add the garlic and stir. Check onions again after 10 minutes - roast until the onions are golden brown.
Meanwhile, peel the kohlrabi, parsnip and potatoes. Cut them into half inch chunks, and add them to a large pot with a large pinch of salt. Cover the vegetables with water and bring them to a high boil. Boil until the potatoes are tender enough for a fork to pierce through easily. About 10 minutes.
Drain the vegetables and put them into your blender. Add the roasted onions and garlic, and blend until the vegetables are completely pureed. Add the broth, garlic powder, onion powder and blend to incorporate.
Add salt and pepper to taste, and reheat over medium heat if need be. Top with dried oregano if desired.
Inspired by: House Vegan Make with vegetable broth for vegetarian/vegan option!