It's that time of the year. If you've braved the unpredictable spring weather to go on a walk, you'll have seen the wild garlic (also known as ramsons) popping up everywhere on forest floors. Next time you do, bring a bag with you and take some with you! Just make sure you do your research beforehand so you don't mistake it for a different plant. Foraging is not only fun, it also means free food, and you'll be set to try out this unique and yummy soup! (If you don't or can't go and pick wild garlic yourself, check out your farmer's market - they might have it there too!).
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 Onion, diced
- 2 Medium Potatoes, peeled and chopped
- 1 1/2 cups White beans, cooked
- 1 large bunch Wild Garlic (around 100g)
- 650ml Vegetable Stock
- 2-4 drops Lemon Essential Oil (foodgrade)
- Nutmeg, Salt and Pepper, to taste
- 1 TBSP Nutritional Yeast
- 1 Onion, diced
- 2 Medium Potatoes, peeled and chopped
- 1 1/2 cups White beans, cooked
- 1 large bunch Wild Garlic (around 100g)
- 650ml Vegetable Stock
- 2-4 drops Lemon Essential Oil (foodgrade)
- Nutmeg, Salt and Pepper, to taste
- 1 TBSP Nutritional Yeast
Directions
1. Put the onion In a large pot over medium-high heat, until slightly brown. Then add in the potatoes, beans, chopped wild garlic and vegetable stock, and reduce to a simmer. Cook until the potatoes are soft.
2. Add in the lemon essential oil and nutritional yeast, then season with salt, pepper and nutmeg. With an immersion blender, puree until nice and creamy. If it’s too thick, add some water.
3. Serve in two bowls and enjoy! The beans and potatoes make this a super hearty and filling dinner 🙂
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Photo: Rebecca Botello
