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.