From Simply in Season 

1 TBSP olive oil

½ cup onion, chopped

1 clove garlic, minced

½ tsp dry mustard

½ tsp ground cumin

¼ tsp ground turmeric

¼ tsp ground coriander

1 cup kohlrabi bulb, peeled and chopped

1 cup potatoes, peeled and chopped

1 cup tomatoes, chopped

½ cup water

¾ tsp salt

½ tsp sugar

Kohlrabi leaves, finely chopped

½ cup peas

Heat the olive oil in a large soup pot.  Sauté the onions and garlic until soft, about 3 to 4 minutes.

Add the mustard, cumin, turmeric, and coriander and stir fry for about 30 seconds.  (Keep stirring, don’t let the spices burn.)

Add the chopped kohlrabi bulb and potatoes.  Stir briefly then add the tomatoes, water salt and sugar.  Bring to a boil, then turn heat down to simmer until the vegetables are crisp tender, about 15 minutes (cook time depends on the size of your chopped vegetables).

Add the kohlrabi leaves; simmer another 8 to 10 minutes.

Stir in peas and cook until peas are done.  Serve over rice.