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