Wild garlic, pea and zucchini soup (vegan, gluten free)
One of the things I always look forward to is the wild garlic that comes with the arriving of spring! It’s quite intense in taste, so you don’t need a lot to enhance meals with its flavor. And of course it’s perfect to prepare this wild garlic, pea and zucchini soup.It is creamy, vegan and gluten free.
Ingredients
- 1 medium yellow or white onion roughly chopped
- 200 g potatoes ( I left mine unpeeled) cut into 1 cm chunks
- 300 g zucchini cut into 1 cm chunks
- 150 g fresh or frozen peas
- 100 g wild garlic *
- small handful of parsley (optional)
- 200 ml coconut milk full fat
- 800ml-1l vegetable broth **
- freshly cracked black pepper to taste
- pinch of nutmeg (really just a pinch!)
- 2-3 Tbsp lemon juice (or to taste)
- salt to taste
Instructions
- Start by adding the onion to a large pot and sautéing them in some olive oil on medium heat until slightly browned. Then add the potatoes and zucchini and cook for a few more seconds.
- Add the vegetable broth and let simmer on medium heat for around 10 minutes.
- Stir in the wild garlic, peas, parsley (if using) coconut milk and spices (except the salt) and cook for another 10-15 minutes until all the vegetables are soft.
- Blend the soup with an immersion blender or in a high speed blender and blend until completely smooth and creamy.
- Season with salt and lemon juice, then enjoy!
Notes
*I find this is the sweet spot for a good amount of wild garlic, not too spicy and not too decent. However, you may want to add more as tastes are different!
** the soup will thicken up a bit more if you leave it in the fridge over night!