Vegan Wild Garlic Soup
Recipe by Nikki Volfova
I wanted to create a recipe which all could enjoy no matter your dietary requirements. All of the soups I create for my customers are dairy free and vegan, they never compromise on quality. You could quite easily swap the oat milk for some cream if you choose to.
If you don’t have fresh rosemary and thyme, dried is fine.
Ingredients
300g Wild garlic leaves
3 Large potatoes (peeled & diced)
3 Medium white onions (diced)
1 Leek (diced)
2 carrots (diced)
2 sticks celery (diced)
1 Sprig rosemary (chopped)
10 Sprigs Thyme (chopped)
150g Oat milk
30g Oil
1 Lemon juice
2 Tbsp ground coriander
1 Tbsp Ground cumin
Salt & Pepper to taste
Method
Step 1
Sweat down the chopped vegetables (onion, carrots, leeks, celery) in oil until translucent.
Step 2
Add in the dried spices (cumin & coriander) & cover with water.
Step 3
Add in fresh rosemary, thyme & chopped potatoes. Bring the mix to a slow boil.
Step 4
Leave to simmer for 1 hour on a slow setting and when ready add in the wild garlic & blitz immediately so it doesn’t look colour.
Step 5
After your soup it blitzed add in lemon juice, oat milk & season to your specific tastes.
This lovely take on an old english pontack sauce (Elderberry ketchup) is a great accompaniment to your late summer BBQ’s.
Using the amazingly versatile and beautiful Flowering Currant. This is one way to preserve the flowers far beyond their season.
Using our meadowsweet mother syrup, pop this mixture into an ice cream machine. And within an hour you have to most beautiful sorbet. Simples.
Using our meadowsweet mother syrup, these cheeky little marshmallows are great for the kids and adults alike.
A mother syrup of vanilla & almond scented meadowsweet, to incorporate into a whole host of recipes & drinks.
3 things we love… 1) Moroccan food. 2) Beautifully scented beach rose petals. 3) Moroccan food.
It seemed an apt way to combine those three loves in to one thing. The beach rose [Rosa Rugosa], is the absolute best for scented rose petals in our opinion. We used a half and half mix of both foraged and cultivated 'french rose' so we left some for others to pick. But, if they're abundant in your area. Go the full hog!
Using our elderflower syrup, a simple & tangy compote to serve alongside sweet desserts.
Using our elderflower cordial, a simple curd that pairs well with more tangy fruits like raspberries.
Our elderflower cordial, for food recipes or to simply enjoy with ice and sparkling water.