Vegan wild garlic soup feed 3 for 38p!

This is the best time of year to start foraging for wild garlic, its deep green shoots and leaves are growing steadily in woodlands around the UK, the strong smell you get as you walk by, wafts through the woods and forests giving a heady scent of garlic and you know spring is here.

Grab yourself a handful, from the middle of the patch is best, the edges tend to have dog wee on them, I take a few leaves from a few different plants, that way you give the plants chance to keep growing at the same rate, take scissors and snip them off, tearing the leaves isn’t great. Don’t dig up the plants either! leave some for other people too.

wild garlic and potato soup

I made some wild garlic and potato soup for lunch, its simple to do, quick and delicious and best of all it costs 12.5 p a bowl!

Why wild garlic is amazing?

Wild garlic is antibacterial, the main health benefit of garlic is its effectiveness in reducing blood pressure and lessening heart disease and the risk of stroke, wild garlic has the greatest effect on lowering blood pressure. Because it can thin the blood, consuming wild garlic may not be suitable after surgery so be aware of that plus some people could have an itchy reaction to picking the garlic, although I haven’t found anyone personally this has happened to.

Wild garlic and potato soup recipe

makes 3 bowls – increase or decrease depending on the amount you are cooking for.

5 potatoes = 15p

Big handful of wild garlic, washed and chopped = free

1 stock cube (veggie basics range) = 3p

1/8th coconut block = 17p ( I use blue dragon, the tins mostly have nasty ingredients in them, the block can be chopped in half to make 2 curries or into 4 for 4 lots of soup)

Rock or sea salt and pepper to your tastes – 3p

Filtered water

Wash and chop the wild garlic, peel and slice the potatoes, pop them in a pan with enough water to cover them, start warming the ingredients, crumble in the stock cube, add salt and pepper, mix it then when the water is bubbling add the coconut block, turn it down to a simmer, pop a lid on until the potatoes are cooked. Then blitz it with the hand blender (or whatever you use) and serve.

I wanted it with crusty brown bread but we only had some sesame burger buns :/ it tastes lovely like golden veggie soup with a whoosh of garlic.

 

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