If you read my earlier post, you'll know today would have been my mother's birthday. She's sadly no longer here to celebrate with me, so in honour of her memory, I'm posting a recipe.
My mum new her way around a kitchen; she left a dull job she had tired of in mid life and totally re-trained to follow her passion for cooking, finally ending up teaching it too. I grew up on many of her wonderful experiments; I like to think she would enjoy mine too.
I went for a walk in my local nature reserve today to dream a little, to remember. Some of her ashes were scattered from our favourite bridge, we call it the 'troll bridge' as it's a proper old trip-trap red wrought iron thing. The flow of the river running below the bridge carries our prayers and I'm sure hers too.
Whilst walking I came across a carpet of wild garlic. Looking at it, it's coming near to the end of it's prime I think but for now, I made the most of this abundant wild herb and made a delicious soup with my finds. I hope you enjoy!
To make this yummy soup, which will be featured at our next vegan pop-up event on Earth Day (April 22nd) here's what you need:
1 medium onion, finely chopped
3 cloves garlic, crushed
300g soaked and drained black beans
2 medium potatoes, cubed
large handful wild garlic, coarsely chopped
1/2 tsp nutmeg
3 tsps vegan bouillon stock
3 tablespoons sherry, port or red wine (optional)
juice of 1/2 lemon
salt & pepper to taste
Lightly brown the onions and garlic with some salt and pepper. When onions are soft, add potatoes and nutmeg and continue lightly frying. Add the wild garlic and sherry and allow the alcohol to 'cook off' by continuing to stir. Add about 1.5 litres of boiled water and then add the bouillon and the black beans. Boil for about 20-30 minutes on a low-is temperature - think simmering rather than wildly boiling!
Once all cooked, put into a kitchen blender or blend with a stick blender and when done, add the lemon juice and test your seasoning. Drizzle with horseradish oat cream (optional) and serve with garlic sourdough bread, or your wheat free alternative.
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