When I was growing up, we were quite poor, so soup was definitely a staple in our house. My mother made soup about twice a week, so my siblings and I all love soup. I kept up the tradition with my own children and they, too, love soup.
Your soup sounds amazing, but where is the kohlrabi. You can't leave that veggie out when you are talking root vegetables. The only problem is that you can't peel them with a peeler; you need a sturdy knife. It is by far one of my favorite veggies. My husband and I discovered it while shopping for seeds for the garden one year. It was so interesting looking that we just had to have it. It's sweet taste, somewhere between a potato and broccoli is so delicious. Cooked texture is amazing, especially in layered casseroles. It is in the supermarkets now and cost about $2 for three good-sized ones. I always weight them to see just how much I am getting. Most bunches weight about 2 1/2 lbs., but I always manage to find won that weighs about 4 lbs. Give it a try, I'm sure you'll like it thrown into your soup/stew.
I admit, I'm a little intimidated by kohlrabi. But next time I see them, I'll grab a couple... I love your idea of putting them in a layered casserole -- like scalloped potatoes?
Mandy, I did that recently with a bean soup I was making, and I loved the result! I admit with this kind of soup I tend to just throw in some instant potato flakes... but it would be tastier with a blended mix of veggies.