Wild garlic minestrone

Wild garlic minestrone

Total: 40 min. | Active: 20 min.
vegan, lactose-free, healthy and balanced, Low Carb
Nutritional value / person: 277 kcal
, Fat: 14 g
, Carbohydrate: 23 g
, Protein: 13 g


4 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 tbsp olive oil
350 g leek, cut into rings
1 onion, cut into strips
1 ¼ litres vegetable bouillon
1 bay leaf
1 tin chickpeas (approx. 400 g), rinsed, drained
150 g frozen peas
50 g sunflower seeds
2 bunches wild garlic, roughly chopped
½ bunch dill, roughly chopped
salt and pepper to taste
a little olive oil
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How it's done

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Heat the oil in a pan. Fry the leek for approx. 5 mins. Add the onions, fry briefly. Pour in the stock, bring to the boil. Add the bay leaf, cover and simmer over a low heat for approx. 15 mins. Add the chickpeas, peas and seeds, cook for a further 5 mins. Add the herbs, season. Plate up the soup, drizzle with oil.

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