Spring soup with new potatoes and wild garlic

Savor the taste of springtime in every bowl with this hearty Spring Soup! From the earthy crunch of new potatoes to the aromatic notes of wild garlic, topped with a creamy cashew swirl, it’s a symphony of seasonal goodness you won’t want to miss.

Prep time:
10 minutes
Cook time:
40 minutes
Total time:
50 minutes
Course:
Soup
Cuisine:
Vegan
Servings:
6 - 8
  • Ingredients
    • 1 onion
    • 1 bell pepper
    • 2 celery stalks
    • 3 carrots
    • 800 g new potatoes
    • 3 bunches of wild garlic
    • 2 L of water
    • 4 tbsp cashew cream
    • Salt and pepper to taste
    • Optional: lemon juice
  • Plating suggestions
  • Cooking instructions. Step by step
    • Begin by sautéing onion, celery, bell pepper, and carrot in a drizzle of olive oil until they begin to soften.
    • Pour in hot water and season generously with salt and pepper.
    • Cover the pot and let it come to a gentle boil for 20 minutes.
    • Introduce cubed new potatoes, keeping their skins on for added texture and flavor.
    • Cover once more and allow the soup to simmer for an additional 20-25 minutes.
    • Once the potatoes are tender, delicately fold in the wild garlic, allowing it to infuse its aromatic essence for 2-3 minutes.
    • Off the heat, enrich the soup with a velvety cashew cream, and if desired, a splash of zesty lemon juice for a tangy twist. Enjoy this vibrant taste of spring!
  • Watch the video

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