Wild, Wild Wood

Name: Wild, Wild Wood
Total time: 1800 s
Yield: 4 people
Cuisine: British
Ingredients: 1 tbsp coconut oil; 1 onion finely diced; 1 leek finely diced; 2 celery sticks thinly sliced; 1 carrot finely diced; 1 small potato peeled and diced; 1.2 litres vegetable stock; 300 g young dandelion or nettle leaves; 200 g wild garlic leaves (keep the flowers)

Laura @FeelBetter

Milton Keynes, England

I love foraging; free and delicious food can be found in abundance whilst out strolling in the sunshine.

During spring the verges are full of wild garlic and dandelions.

Garlic has antibacterial, antibiotic and antiseptic properties and is very effective in reducing blood pressure and, hence, heart disease and the risk of a stroke. Although all garlic has this property, wild garlic has the greatest effect on lowering blood pressure. #ChristmasGift

I love foraging; free and delicious food can be found in abundance whilst out strolling in the sunshine.

During spring the verges are full of wild garlic and dandelions.

Laura @FeelBetter

Milton Keynes, England

I love foraging; free and delicious food can be found in abundance whilst out strolling in the sunshine.

During spring the verges are full of wild garlic and dandelions.

I love foraging; free and delicious food can be found in abundance whilst out strolling in the sunshine.

During spring the verges are full of wild garlic and dandelions.

Saved

Ingredients

30 minutes

4 people

1 tbspcoconut oil
1onion finely diced
1leek finely diced
2celery sticks thinly sliced
1carrot finely diced
1small potato peeled and diced
1.2 litresvegetable stock
300 gyoung dandelion or nettle leaves
200 gwild garlic leaves (keep the flowers)

Saved

Steps

30 minutes

1

Thoroughly wash the leaves and drain.
2

Heat the oil in a large saucepan. Add the onion, leek, celery, carrot, potato and a good pinch of salt, and stir until everything is well coated. Cover and sweat gently for 15-20 mins, stirring every so often to make sure that the vegetables don’t catch on the bottom of the pan.
3

Pour in the stock and simmer for 10 mins. Add the dandelion or nettles in several batches, stirring, then add the wild garlic leaves and simmer for 2 mins. Remove from the heat and blend.
4

Return to the heat, stir then taste for seasoning.
5

Ladle into bowls and then top with a few wild garlic flowers.