u/HibbertUK

It’s that time of the year for foraging and ‘Wild Garlic’ has spruced in abundances. Here is an amazing ‘Wild Garlic Veloute/ Soup’ which is a completely ‘Whole Food Plant Based’.

Recipe & Video here, if anyone is interested… https://youtu.be/sRiSpgi4lbA

Prep 15 mins Cook 10 mins.

Serves 4.

MAIN INGREDIENTS.

approx 200g wild garlic leaves.

2-3 shallots.

500ml vegetable stock.

Seasoning.

GARNISH.

Wild garlic flowers.

Vegan crème fraiche.

METHOD.

1. Heat some water in a large soup pan over medium heat.

2. Chop up the shallots and add to your pan, then simmer until softened (roughly 5-10 minutes).

3. Chop up any additional wild garlic stalks and/ or foraged greens and add.

4. Add the vegetable stock and bring to a boil.

5. Roughly chop up the wild garlic leaves, then reduce the heat to low and simmer for 15 minutes.

6. Remove from heat and let cool slightly.

7. Puree the soup in a blender or food processor until smooth.

8. Season with pepper to taste.

9. Heat the soup over low heat until warmed through.

10. Garnish with wild garlic flowers.

It’s that time of the year for foraging and ‘Wild Garlic’ has spruced in abundances. Here is an amazing ‘Wild Garlic Veloute/ Soup’ which is a completely ‘Whole Food Plant Based’.

Recipe & Video here, if anyone is interested… https://youtu.be/sRiSpgi4lbA

Prep 15 mins Cook 10 mins.

Serves 4.

MAIN INGREDIENTS.

approx 200g wild garlic leaves.

2-3 shallots.

500ml vegetable stock.

Seasoning.

GARNISH.

Wild garlic flowers.

Vegan crème fraiche.

METHOD.

1. Heat some water in a large soup pan over medium heat.

2. Chop up the shallots and add to your pan, then simmer until softened (roughly 5-10 minutes).

3. Chop up any additional wild garlic stalks and/ or foraged greens and add.

4. Add the vegetable stock and bring to a boil.

5. Roughly chop up the wild garlic leaves, then educe the heat to low and simmer for 15 minutes.

6. Remove from heat and let cool slightly.

7. Puree the soup in a blender or food processor until smooth.

8. Season with salt and pepper to taste.

9. Heat the soup over low heat until warmed through.

10. Garnish with wild garlic flowers.

Serve hot.

It’s that time of the year for foraging and ‘Wild Garlic’ has spruced in abundances. Here is an amazing ‘Wild Garlic Veloute/ Soup’ which is a completely ‘Whole Food Plant Based’.

Recipe & Video here, if anyone is interested… https://youtu.be/sRiSpgi4lbA

Prep 15 mins Cook 10 mins.

Serves 4.

MAIN INGREDIENTS.

approx 200g wild garlic leaves.

2-3 shallots.

500ml vegetable stock.

Seasoning.

GARNISH.

Wild garlic flowers.

Vegan crème fraiche.

METHOD.

1. Heat some water in a large soup pan over medium heat.

2. Chop up the shallots and add to your pan, then simmer until softened (roughly 5-10 minutes).

3. Chop up any additional wild garlic stalks and/ or foraged greens and add.

4. Add the vegetable stock and bring to a boil.

5. Roughly chop up the wild garlic leaves, then educe the heat to low and simmer for 15 minutes.

6. Remove from heat and let cool slightly.

7. Puree the soup in a blender or food processor until smooth.

8. Season with salt and pepper to taste.

9. Heat the soup over low heat until warmed through.

10. Garnish with wild garlic flowers.

Serve hot.