Bean and wild garlic soup

Bean and wild garlic soup

Total: 40 min. | Active: 25 min.
vegan, lactose-free, gluten-free
Nutritional value / people: 316 kcal
, Fat: 17 g
, Carbohydrate: 25 g
, Protein: 11 g

Wild garlic season is finally upon us and as the weather outside is still very cold, I have decided to create a soup using this delicious, pungent herb. I have combined the wild garlic with leek and kohlrabi, and added white beans to achieve a creamy consistency and turn the soup into a satisfying meal. Coconut milk has been added for extra flavour, resulting in a utterly delicious soup.


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 onion, chopped
½ leek, cut into rings
1 tbsp olive oil
200 g white beans tinned, rinsed with cold water, drained
1 kohlrabi (approx. 200 g), cut into cubes
1 organic lemon grated zest and 1 tbsp of juice
6 dl water
1 tbsp miso paste
15 g wild garlic, chopped
½ dl coconut milk
salt and pepper to taste

To serve

2 tsp unsalted, chopped pistachios
a little wild garlic, chopped
2 tbsp coconut milk
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How it's done

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In a large pan, sauté the onion and leek in the oil. Add the beans, kohlrabi, lemon zest and juice, water and miso paste, bring to the boil, simmer over a low heat for approx. 10 mins. Add the wild garlic and simmer for a further 5 mins. Add the coconut milk, blend the soup, season.

To serve

Plate up the soup, garnish with the pistachios, wild garlic and coconut milk (and hemp seeds as desired).

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