Creamy Kohlrabi Soup with Radish Toast

In a small saucepan, mix white wine vinegar (100 ml), 50 ml water, honey, a bay leaf, and a pinch of salt and pepper. Bring the mixture to a boil, then remove from heat and let cool to room temperature.

Slice the radishes into very thin slices. Add them to the cooled brine and let marinate for at least 2 hours (ideally overnight).

Heat the olive oil in a large pot. Peel the onion, finely dice it, and sauté it in the pot with some fresh thyme (optional) until translucent, about 1 minute.