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In a large saucepot or Dutch oven, melt butter over medium-high heat.
Add onion and garlic, and cook until brown and tender, 8 to 10 minutes.
Add broth, turnip and kohlrabi, and bring to a boil.
Reduce heat to medium, cover and simmer until vegetables are tender, about 20 minutes.
Stir in peas and continue to cook 5 minutes longer.
Remove from heat and stir in yogurt.