Creamy Kohlrabi Soup with Marinated Radishes

Heat the olive oil in a saucepan. Peel and finely chop the red onion, then add it to the saucepan along with the thyme. Sauté for about 1 minute.

Add the peeled and diced kohlrabi and parsley root. Sauté for another minute, stirring occasionally.

Pour in the vegetable broth, add the caraway, salt, and pepper. Cook the soup until the vegetables are completely tender.