This one is a winner!
Taken from River Cafe Cookbook Green and adapted to what I had in the fridge, I swapped the celeriac for kohlrabi and the savoy cabbage for a pointed cabbage along with some cannellini beans to make up the loss on chickpeas in my cupboard.
1 Medium Kohlrabi
1 tin chickpeas
1 tin cannellini beans
1 pointed cabbage, finely shredded
4 tablespoons olive oil
2 bay leaves
2 teaspoons fennel seeds, crushed
1 medium red onion, peeled and roughly chopped
1.25l vegetable stock (I use Just Bouillon)
Maldon salt and fresh ground pepper
1 garlic clove
ciabatta loaf or fresh unsliced bread
150g cheese (cheddar)
2 tablespoons chopped fresh flat-leaf parsley
Heat the olive oil in a thick-bottomed saucepan, add the bay leaves and fennel seeds and cook for a few minutes to allow the flavours to combine. Add the onion and kohlrabi, stir together and cook for 8-10 minutes. Now add the cabbage, crushed garlic, chickpeas and beans. Stir together and cook for a few minutes, then add just enough stock to cover. Season with salt and pepper and simmer gently for 30 minutes.
Toast the ciabatta or a slice of bread and place a slice in a soup bowl, scatter with grated cheese. Ladle in the soup, sprinkle with parsley and pour some extra virgin olive oil on top.