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Wild garlic is a spring vitamin bomb that we can gather completely free in March. Today I will recommend an excellent recipe for wild garlic soup, which is superb against spring fatigue and illnesses.
Effects of spring wild garlic:
- Detoxification – it is ideal for a spring cleanse of the body, but it can also cleanse the kidneys and the digestive system, and even reduces the harmful effects of nicotine on the human body.
- Migraines – if you suffer from frequent headaches or migraines, , wild garlic is a good helper.
- Lack of energy – if you are troubled by fatigue and lack of energy, wild garlic is an excellent stimulant and will invigorate you.
- Strengthening immunity – at times when your body is weakened and more susceptible to illnesses, it will support your immunity.
- Stomach problems – this miraculous plant also helps with digestive tract issues such as flatulence, constipation or diarrhea.
- Support of blood circulation – by supporting blood circulation in the body and brain you can get rid of insomnia, anxiety, pressure in the head, boost memory and lower blood pressure.
- Antibacterial effects – increases resistance to bacteria, supports wound healing and also treats skin rashes.
For the soup we need:
- 2 medium potatoes
- 1 medium onion
- a little oil
- 1 bunch of wild garlic (about a handful)
- 4 garlic cloves
- salt
- 1 heaping tablespoon of homemade vegeta (dried root vegetables)
- vegetable stock
- 1 egg
- 1/2 cup cream
- 1 teaspoon plain flour
Instructions:
- Finely chop the onion and sauté it in oil, add the potatoes cut into cubes, season with salt and sauté them a little. Pour in a small amount of stock and let simmer under a lid for a while.
- While the potatoes are simmering, rinse the garlic leaves, shake off the water and trim the stems. Roughly chop the leaves with a knife and fold them into the softened potatoes. Pour in the stock. Bring to a boil, add the finely chopped garlic, homemade vegeta and after about 3 minutes of cooking remove from the heat and blend with an immersion blender.
- Return to the stove and wait until it comes to a boil again. Meanwhile, in a bowl whisk the cream with the egg and the plain flour and pour into the boiling soup. See how thick it is and, if necessary, thin it with cream or milk. Season with salt and pepper and serve.
