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