Wild garlic and coconut cream soup
This stunning soup is perfect for a dinner party. Wild garlic is native to Britain and in season mid February to April. It has a lighter and more delicate flavour than the bulb variety. The taste of this soup is creamy with a delicate garlic flavour that is utterly delicious.
The coconut cream has brilliant anti-inflammatory properties that can help reduce inflammation and joint pain. To add some gut healthy probiotics, I’ve topped the soup with live coconut milk yoghurt.
Ingredients
serves 2
1 onion, peeled and roughly chopped
1 stick celery, chopped
1 tbsp olive oil
350ml bone broth
160ml coconut cream
50g wild garlic
sea salt to season
coconut milk yoghurt, nigella seed and wild garlic flower bud to serve
Soften the onion and celery with a little olive oil. Add the bone broth and simmer for 2-3 minutes. Add the coconut cream and bring to a gentle simmer. Remove from the heat and stir in the wild garlic to wilt the leaves.
Blitz until smooth. Taste and season with sea salt if required.
Serve with a spoonful of coconut milk yoghurt, nigella seeds and a wild garlic flower bud.
