Bean and wild garlic soup

Bean and wild garlic soup

Total: 40 Min. | Active: 40 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.

Ingredients

2 people

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The original recipe with guaranteed success is for 2 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Soup

1 onion, chopped
½ leek, cut into rings
1tbsp olive oil
200g 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
6dl water
1tbsp miso paste
15g wild garlic, chopped
½dl coconut milk
salt and pepper to taste

To serve

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

Soup

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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