Forager’s Soup

by

A soup you can make all year round depending upon what plants are available. So it may change it's character but it's always welcome, delicious and healthy

Now, often the thing about wild foraged food is the goodness of the ingredients. It’s not always about the flavour as much of the wild leaves and flower buds that you might pick, whilst not flavourless, are greens,  much like spinach or salad. Our ancestors ate these plants because they were good to eat but also full of vitamins, minerals and other goodness.

These days it’s sometimes difficult to get something pure and unrefined from a supermarket. Preservation, freezing and other processes often remove a lot of the benefits from the vegetables we eat. Making a hearty soup an adding back in some wild leaves will give some of that back.

Quick Recipe Stats

Prep : 5 minutes
Cooking 20 minutes

Recipe Ingredients

  • 2 tablespoons of good olive oil (I used Greek)
  • 2 medium potatoes, diced
  • 1.2 litres vegetable stock
  • 2 large handfuls fresh spinach (or any seasonal green)
  • 2-Three Handfuls of foraged greens (washed and chopped)
  • Salt and Pepper to taste

Let’s Get Cooking!

  1. Sauté the Onion (Optional for Extra Flavor) Heat olive oil in a pot over medium heat. Add onion and cook for 3-4 minutes until soft. Simmer the Potatoes Add potatoes and pour in vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are soft. Add the Spinach Stir in spinach and cook for 2 minutes until wilted. Season & Serve Add salt & black pepper to taste.
  2. Finish off with some creme fraiche or heavy cream if you've got some
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