Wild Garlic, New Potato and Black Onion Seed Soup with Marinated Feta
This soup is rich in flavor and topped with tangy feta for the perfect starter or meal.
Marinated Feta
Ingredients
- ⅔ cup (160 ml) extra virgin olive oil
- 10 curry leaves
- ½ teaspoon fennel seeds
- ½ teaspoon caraway seeds
- ½ teaspoon black mustard seeds
- ½ teaspoon Urfa red pepper flakes
- 2 cups (300 g) Feta cheese, cut into cubes
- 6 fresh basil leaves, shredded
Directions
- To make the marinated feta, place ½ cup (120 ml) oil in a small pan over medium heat and add the curry leaves and dry spices. Fry for 1 to 2 minutes, until aromatic, then remove from the heat and leave to cool.
- Pour the cooled spiced oil over the feta, along with the remaining oil and the basil. Gently toss the feta in the oil then refrigerate in an airtight container until ready to use.
Wild Garlic, New Potato and Black Onion Seed Soup
Ingredients
- ½ (80 g) medium onion, peeled, chopped
- ½ (120 g) fennel bulb, chopped
- 1 (100 g) celery stalk, chopped
- 1 (200 g) large leek, sliced, cleaned, white parts only
- 2 small garlic cloves
- ½ cup (40 g) fresh ginger root, finely chopped
- ½ cup (40 g) wild garlic, seperated into leaves and stalks, chopped divided use
- 1 pound (454 g) new red potatoes, halved
- 1 teaspoon black onion seeds
- 4 cups (960 ml) vegetable broth
Directions
- To make the wild garlic soup, sauté the onion, fennel, celery, leek, garlic, and ginger in a large pan until soft. Add the wild garlic stalks and cook for a further 5 minutes.
- Add the potatoes and onion seed, cover with vegetable stock and allow to gently simmer for 20 minutes.
- Remove from the heat, add the wild garlic leaves and stir well.
- Add the soup to the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend until smooth, about 1 to 2 minutes. Season to taste.
Chef's Notes
To serve, divide the soup between bowls and crumble over the marinated feta. Sprinkle over a few black onion seeds and garnish with wild garlic flowers.
Nutrition Information
| Serving Size | 1 serving (392 g) |
| Amount Per Servings | |
| Calories | 360 |
| Total Fat | 24 g |
| Saturated Fat | 8 g |
| Cholesterol | 20 mg |
| Sodium | 750 mg |
| Total Carbohydrate | 27 g |
| Dietary Fiber | 4 g |
| Sugars | 5 g |
| Protein | 12 g |
Wild Garlic, New Potato and Black Onion Seed Soup with Marinated Feta is rated
out of
5 by
2.
Rated 4 out of
5
by
CarleeWagner from
Flavourful but not nearly as green as showed.
The recipe for marinated feta I will use more than I would the recipe for the soup, to be honest. So flavourful and savory. I had to buy curry leaves, but had black onion seeds in my pantry already for Indian recipes. They definitely add to the flavour, but if you're not an adventurous cook who makes ethnic recipes frequently, I might pass up on the onion seeds/curry leaves and just add more basil and the other spices. The soup itself was easy to make, but I had to put it in the low profile 64 oz. blender in 2 batches to prevent hot soup explosions. I'm not sure how they ended up with the vivid green colour of the soup as mine ended up a light asparagus green. The flavour was a delicate garlic flavour because of the green garlic, and the feta helped to bring some needed briny punch to it.
Date published: 2018-07-09
Rated 5 out of
5
by
divya from
Excellent recipe !
My first soup in my vitamix ❤️❤️ . Loved this recipe as it has subtle and interesting flavours
Date published: 2019-02-12
