Hello lovelies, have you already got your hands on some wild garlic this season, or is it available where you live? The girls found plenty of it last week on a day trip to the forest with the kindergarten, and they have been curious about it ever since. So this is the perfect time to share some recipes with the delicious green leaves. Wild garlic, or bear's garlic, is a relative of chives, did you know? And even though it grows in the woods around us, I actually bought it this time – I admit it. Here are 2 wild garlic recipes for you.
The first recipe is a delicious green potato and broccoli soup with wild garlic. Wild garlic isn't the only base, since its flavor would have been a bit too dominant for the kids. But I wanted the soup to be a lush green, so I made it with broccoli, potatoes and wild garlic. A little lemon juice and mint make it such a fresh and delicious combination – and doesn't it look like spring in a bowl?
It's easy to make: sauté the onion, add the broccoli and potatoes, pour in the veggie broth and simmer until soft. Then stir in the vegan cream, mint and washed wild garlic, puree everything until smooth and season with nutmeg, pepper and lemon. In about 30 minutes it's ready to serve.
The amount of wild garlic is flexible, depending on who will eat the soup. Personally I would have loved a stronger flavor, but for the girls it was just right. So add as much as you like and see how strong you prefer the taste.
Wild garlic avocado dip
The second recipe is a creamy wild garlic avocado dip. So easy to prepare, yet super delicious and versatile. It's perfect as a spread for toast, as a dip for roasted potatoes, or as a base for savory pancakes and wraps – or just serve it with a crudités platter for veggies and crackers. We first ate it on toast topped with grilled green asparagus and oven-roasted cocktail tomatoes, and it was such a heavenly combination that I had to eat two of them.
View the recipe: Wild garlic avocado dip
Now I'm curious, have you made any wild garlic recipes already this year, and if so, what is your favorite way to prepare it? If you love cooking with these fresh green leaves as much as I do, be sure to try my wild garlic arugula pesto with crispy potatoes and my quick vegan wild garlic pesto, too. And for even more spring on your plate, I warmly recommend my creamy green asparagus soup with pistachio gremolata.
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