Creamy Wild Garlic Soup with Veggie Chips

Steps to make

1. 1

   Preheat the oven

   Preheat the oven to 400 °F.

2. 2

   Season vegetables

   2 min
   

   Arrange the carrot slices from 1 carrot and beet slices from 1 red beet on 2 separate baking sheets and drizzle with some olive oil and generous sprinkles of salt and black pepper. Toss to coat well.

4. 3

   Bake beets

   20 min
   

   Bake the red beet slices in the preheated oven for about 17-20 minutes until crispy and crunchy. Thin slices need less baking time.

5. 4

   Bake carrots

   12 min
   

   Bake the carrot slices in the preheated oven for about 10-12 minutes until crispy and crunchy. Thin slices need less baking time.

6. 5

   Sauté onion and garlic

   4 min
   

   In a large skillet over medium heat, heat 1 tablespoon of oil and add 1 finely chopped onion and 2 finely chopped garlic cloves. Sauté for about 2 minutes until fragrant.

7. 6

   Add potatoes and broth

   15 min
   

   Add 4 peeled and chopped potatoes along with 1 liter of vegetable broth and bring to a simmer for about 15 minutes.

8. 7

   Add wild garlic and spinach

   5 min
   

   Add 150 grams of wild garlic and 100 grams of fresh spinach leaves and simmer for another 5 minutes.

9. 8

   Blend soup

   3 min
   

   Once ready, transfer the soup ingredients to a food processor and pulse until blended and smooth.

10. 9

    Season

    1 min
    

    Stir in 2 tablespoons of lemon juice and season with salt and pepper.

11. 10

    Serve

    

    Divide soup between serving bowls and garnish each with some crispy veggie chips, chopped wild garlic, and chopped almonds.