Wild Garlic and Potato Soup (Vegan)
The perfect way to harness all that wild garlic growing in Spring? This vegan wild garlic and potato soup. Spicy and full of flavor, this nutritious showstopper is ready in 30 minutes.
Servings: 2
Calories: 252kcal
Ingredients
- 1 tablespoon vegetable oil (e.g. rapeseed)
- 100 g wild garlic (2 cups)
- 2 medium potatoes
- ½ yellow onion
- 500 ml vegetable stock (2 cups)
- ¼ teaspoon dried marjoram
- pinch of ground nutmeg
- salt and pepper to taste
Instructions
- Thoroughly wash the wild garlic under cold water, remove the stems, and roughly chop it. Peel and dice the potatoes and onion.
- Heat the vegetable oil in a medium pot over medium heat. Add the onion and sauté it for about 2 minutes until softened.
- Add the diced potatoes, wild garlic, marjoram, and nutmeg. Sauté for another minute, stirring occasionally. Pour in the vegetable stock and bring to a boil. Then reduce heat to low and simmer for 15-20 minutes, until the potatoes are tender.
- Remove the pot from the heat and use a stick blender to blend the soup until smooth. Season with salt and pepper to taste.
- Top with soya cream, chopped wild garlic, and crushed pistachios before serving.
Notes
- Blending options – An immersion blender makes pureeing the soup quick and easy. But you can use a regular blender or food processor to puree the soup in batches.
- Adjust the consistency – If you prefer a thinner soup add more vegetable broth or water. If you prefer a thicker soup, reduce the amount of liquid and/or increase the number of potatoes.
- Make it gluten-free – If you need to make the soup gluten-free, use gluten-free vegetable broth or water.
Nutrition
Calories: 252kcal | Carbohydrates: 41g | Protein: 5.4g | Fat: 9.6g | Saturated Fat: 2.7g | Sodium: 962mg | Potassium: 1202mg | Fiber: 7.1g | Sugar: 6.4g | Calcium: 79mg | Iron: 3mg