Potato, carrot and wild garlic soup
With wild garlic stirred in at the end to let it infuse like a herb, this hearty soup packs a depth of flavour and nutrition
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
35
MINUTES
Ingredients
450g carrots, peeled, diced small
2 medium Irish potatoes, peeled, diced small
1 stick of celery, roughly chopped
1 medium onion, diced
50g butter
1l good vegetable stock
sea salt
black pepper
handful of wild garlic leaves, finely chopped
Method
Place a large saucepan on medium high heat, add the butter, letting it melt a little before adding the onion. Cook the onion down a little, stirring frequently until softened and golden. Add the diced carrot, celery and potato and stir until well coated in the butter. Season lightly with salt and pepper.
Fashion a paper lid with some parchment paper, or alternatively use some butter wrapper and press it down on the veg. Put the lid on the pot and turn the heat down to low. Leave to cook for around 10-15 minutes until the veg is nice and soft.
At this stage add the vegetable stock and bring to the boil. Turn down the heat to medium and simmer gently for around 15 minutes.
Check the seasoning and then using a stick blender, blitz until smooth. Add a good handful or two of chopped wild garlic and serve in bowls with some more wild garlic scattered on top.
