Carrot and Kohlrabi Soup
Peel and dice kohlrabi, carrots, onion and celery. Halve leek lengthwise, rinse and dry. cut crosswise into strips. Rinse bell peppers, halve and remove seeds and ribs, dice.
Heat oil in a saucepan and saute all prepared vegetables for 1-2 minutes. Add broth and simmer for about 15 minutes on low heat. Season with salt, pepper and curry powder to taste. Pour soup into bowls and garnish with marjoram leaves, serve.