- Home
- Inspiration & Gifts
- Recipes
- Soups and stew
- Wild garlic minestrone
Wild garlic minestrone
Nutrition facts per serving:
- Energy in kcal about 277
- Fat about 14g
- Carbohydrates about 23g
- Protein about 13g
This is needed
This is needed
for 4 people
Minestrone
View these products
- 1 tbsp olive oil
- 350 g leek, cut into rings
- 1 bay leaf
- 1.25 litres vegetable bouillon
- 1 onions, cut into strips
- 1 tin chickpeas (approx. 400 g), rinsed, drained
- 150 g frozen peas
- 50 g sunflower seeds
- 2 bunches wild garlic, roughly chopped
- 0.5 bunch dill, roughly chopped
- salt and pepper to taste
- a little olive oil
And that's how it's done
And that's how it's done
Minestrone
Heat the oil in a pan. Fry the leek for approx. 5 mins. Add the onions, fry briefly. Pour in the stock, bring to the boil. Add the bay leaf, cover and simmer over a low heat for approx. 15 mins. Add the chickpeas, peas and seeds, cook for a further 5 mins. Add the herbs, season. Plate up the soup, drizzle with oil.
