Wild Garlic and Potato Soup
Wild garlic and potato soup is a fresh, flavoursome soup which is vibrant and healthy. It's the perfect Spring soup recipe for foraged wild garlic and it is quick and easy to make with nutritious ingredients.
Equipment
- large saucepan
- Blender or food processor
Ingredients
- 1 tablespoon olive oil
- 1 onion peeled and chopped
- 500 g potatoes washed and diced
- 75 g wild garlic leaves washed and roughly chopped
- 1 litre vegetable stock
- pinch grated nutmeg
- salt and pepper if required
Instructions
- Heat the olive oil in the pan on a medium heat.1 tbsp olive oil
- Add the chopped onion and saute for 5 minutes stirring frequently. The onion should be starting to soften and lightly bown.1 onion
- Add the diced potato and pour over the stock. Add the nutmeg. Cover the pan and bring up to a simmer. Cook for 15 minutes until the potatoes are soft to the point of a knife.500 g potatoes, 1 litre vegetable stock, pinch grated nutmeg
- Add the roughly chopped wild garlic leaves and simmer for a further 5 minutes.75 g wild garlic leaves
- Blitz or process the soup until completely smooth. Taste and add further seasoning if required.salt and pepper
Notes
- I like to blitz my soup with a stick blender. That way I can blend it in the saucepan and there's less washing up!
- Depending on how well-seasoned your stock is, you may or may not need additional seasoning.
Nutrition
Calories: 133kcalCarbohydrates: 22.7gProtein: 2.9gFat: 3.7gSaturated Fat: 0.5gFiber: 4gSugar: 2.6g
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