Wild Garlic Soup

Bärlauch aka  Allium ursinum or wild garlic leaves are the seasonal rage in our region at the moment. They have the freshness and renewal of Spring. High in Vitamin C and Potassium and Magnesium. Mostly used in pestos and soups. According to Ayurveda, the taste is pungent and bitter, good for reducing Kapha in the spring time. Wild garlic has similar properties to its relative bulb garlic (allium sativum). Helps lower blood pressure, anti bacterial and good for stomach issues. Antioxidant and helps with detoxification cleans liver and kidneys.

Serves 4

Ingredients

100 grams Wild Garlic (washed)


1 Parsnip (peeled and diced)


1 Sweet Onion (small - diced)


1 stalk Celery (chopped)


1 Yellow Potato (peel and dice)


1 Bay Leaf


4 Black Peppercorns


4 cups Vegetable Broth (or 3/4 litre )


1/2 tsp Cumin Seeds


1/4 tsp Nutmeg


2 tsp Ghee


Himalayan Salt (to taste)


Wash the wild garlic leaves in cold water and set aside.

In a soup pot warm 1 tsp of ghee add the onions, bay leaf and black peppercorns sauté until fragrant. Add the diced vegetables and cover with the broth. Cook for about 30 - 35 minutes until the vegetables are soft enough to puree.

Blanch the wild garlic leaves for two minutes and strain. Add to the pureed mixture and blend well. The soup should not be overcooked as the colour of the wild garlic will turn.

Heat the remaining ghee add cumin seeds and temper the soup just before serving.(Temper or Tadka)

Tadka is the Hindi word for the process of tempering a dish. In this technique, herbs and spices are roasted in oil or ghee (clarified butter), thereby allowing the spices to release their oils and aromas to infuse into the food. This tempering process completely changes the flavour, aroma and taste of the dish and bumps it up by several notches.

Sprinkle with ground nutmeg and enjoy.