Bean and wild garlic soup

Total: 40 min. | Active: 25 min.
vegan, lactose-free, gluten-free

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.

Fanny Frey - fannythefoodie

Ingredients

for 2 person

Soup
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

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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