Wild garlic potato soup vegan

Quick, warming and vegan wild garlic soup with potatoes, refined with coconut milk. A wonderful local dish, full of healthy ingredients.

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 362kcal

30 ml Frying oil or other high heat oil feel free to omit if oil-free
1 red onion or 2 shallots peeled and finely chopped
2 Piece Garlic cloves Peeled and finely chopped or pressed
100 g Wild garlic washed and cut into coarse pieces, equivalent to (1 bunch)
500 g Potatoes peeled and cut into pieces, corresponds to approx. 4-5 medium potatoes, for early potatoes simply weigh out
30 g Soup powder vegan and organic
1000 ml Water
400 ml Coconut milk corresponds to one can
½ - 1 tbspn Salt
Pepper to taste

Heat pot with frying oil.
30 ml Frying oil or other high heat oil
Add onion and garlic and sauté briefly while stirring.
1 red onion or 2 shallots, 2 Piece Garlic cloves
Add potatoes, wild garlic, soup powder, water, coconut milk, , salt and pepper and boil once.
100 g Wild garlic, 500 g Potatoes, 30 g Soup powder, 1000 ml Water, 400 ml Coconut milk, ½ - 1 tbspn Salt, Pepper to taste
Simmer for about 20-25 minutes until the potatoes are soft.
Puree finely with a hand blender or high-powered blender.
At the end of the cooking time (optional), finish with vegetable cream and divide into plates.
100 ml Vegetable cream, 50-100 ml Cashew cream
Garnish as desired, serve and enjoy!
Spelt roll, Spelt bread, Fresh sourdough bread, Sesame, Sprouts, Black cumin seed