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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.

  • Total Time47 Minutes
  • Yield
  • Difficulty
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Submitted by

Anna Hansen

Ingredients

  • ⅔ cup 160 ml extra virgin olive oil
  • 10 Tablespoon 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 Tablespoon basil leaves, shredded
  • ⅔ cup 160 ml extra virgin olive oil
  • 10 Tablespoon 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 Tablespoon basil leaves, shredded

Directions

    1. 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.
    2. 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.
    3. 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.
    4. Add the potatoes and onion seed, cover with vegetable stock and allow to gently simmer for 20 minutes.
    5. Remove from the heat, add the wild garlic leaves and stir well.
    6. 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.
    1. 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.
    2. 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.
    3. 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.
    4. Add the potatoes and onion seed, cover with vegetable stock and allow to gently simmer for 20 minutes.
    5. Remove from the heat, add the wild garlic leaves and stir well.
    6. 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.
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Nutrition

1 serving (392 g)
Calories 360
Total Fat 24g
Total Carbohydrate 27g
Dietary Fiber 4g
Sugars 5g
Protein 12g
Sodium 750g
Saturated Fat 8g

Chef's Note

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.

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