Spring Soup with Chickpeas and Ramson
Light lemony spring soup with chickpeas and ramson (wild garlic).
- Prep Time: 7 min
- Cook Time: 30 min
- Total Time: 37 minutes
- Yield: 3 1x
- Category: Soup
- Cuisine: International, Vegan
Ingredients
Scale
- 1 medium onion, diced
- 1 celery stalk, diced
- 1 garlic clove, minced
- 2 medium potatoes, cut into chunks
- 4 C vegetable stock
- 1 large bunch of ramson (wild garlic), chopped
- handful of spinach or sorrel
- small bunch of parsley, chopped
- 1 1/2 C cooked chickpeas
- 1 tbsp lemon juice
- olive oil and vegan butter for cooking
- salt and black pepper to taste
Instructions
- Heat olive oil in a pot over medium heat. Sauté onion and celery for about 5 minutes until soft. Then add garlic and stir until fragrant.
- Add potatoes followed by vegetable stock and bring everything to a boil. Season with salt, cover, lower the heat and simmer for 20 minutes until potatoes are soft and fall apart.
- Meanwhile heat vegan butter in a skillet over medium heat. Quickly sauté chopped ramson just until it’s slightly wilted to mellow out its pungent garlicky flavor.
- When potatoes are done, add sautéed ramson, spinach, parsley and chickpeas. Cook for 5 more minutes and then add lemon juice.
- Taste the soup and adjust the seasoning if needed. Switch off the heat and serve.
Nutrition
- Calories: 356
- Sugar: 12.3g
- Sodium: 271mg
- Fat: 9.4g
- Saturated Fat: 2g
- Carbohydrates: 58g
- Fiber: 13.5g
- Protein: 12.9g
- Cholesterol: 0mg