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Wild garlic minestrone
20 m active | 40 m total
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
  • 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
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And that's how it's done
And that's how it's done
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.

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