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.
Ingredients
- Marinated Feta:
- ⅔ cup (160 ml) extra virgin olive oil
- 10 curry leaves
- ½ teaspoon fennel seed
- ½ teaspoon caraway seed
- ½ teaspoon black mustard seed
- ½ teaspoon Urfa red pepper flakes
- 2 cups (300 g) feta cheese, cubed
- 6 fresh basil leaves, shredded
- Wild Garlic Soup:
- ½ medium (80 g) onion, peeled, chopped
- ½ (120 g) fennel bulb, chopped
- 1 (100 g) celery stalk, chopped
- 1 (200 g) leek, sliced, rinsed, white parts only
- 2 garlic cloves
- ½ cup (40 g) fresh ginger root, peeled, chopped
- ½ cup (40 g) wild garlic, separated 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 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.
- 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.
Ingredients
- Marinated Feta:
- ⅔ cup (160 ml) extra virgin olive oil
- 10 curry leaves
- ½ teaspoon fennel seed
- ½ teaspoon caraway seed
- ½ teaspoon black mustard seed
- ½ teaspoon Urfa red pepper flakes
- 2 cups (300 g) feta cheese, cubed
- 6 fresh basil leaves, shredded
- Wild Garlic Soup:
- ½ medium (80 g) onion, peeled, chopped
- ½ (120 g) fennel bulb, chopped
- 1 (100 g) celery stalk, chopped
- 1 (200 g) leek, sliced, rinsed, white parts only
- 2 garlic cloves
- ½ cup (40 g) fresh ginger root, peeled, chopped
- ½ cup (40 g) wild garlic, separated 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 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.
- 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.