Wild Garlic and Potato Soup

There are two types, wild garlic (Allium ursinum), which grows in shady places along the banks of streams and in undisturbed mossy woodland, and snowbells (Allium triquetrum), which resemble white bluebells and usually grow along the sides of country lanes. It’s delicious in salads, pasta, sauces, soups and stews. This tasty soup serves Serves 6

Ingredients 

• 45g (1½oz)Flora Vegan butter

• 150g (5oz) peeled and chopped potatoes

• 110g (4oz) peeled and chopped onion

• salt and freshly ground pepper

• 900ml (1½ pint) water  or vegetable stock

• 300ml (½ pint) oat milk 

• 150g (5oz) chopped wild garlic leaves (Allium Ursinum)

• Wild garlic flowers

The How to BIt 

1. Melt the butter in a heavy-bottomed saucepan, when it has melted add the potatoes and onions and toss them until well coated.

2. Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes.

3. Meanwhile, prepare the wild garlic leaves.

4. When the vegetables are almost soft, but not coloured, add the stock and oat milk, bring to the boil and cook until the potatoes and onions are fully cooked. 

5. Add the wild garlic and boil with the lid off for 4-5 minutes with the lid off approximately until the wild garlic is cooked.