Wild Spring Soup with Soy Milk & Wild Garlic Oil

A light spring soup that brings together the season’s wild greens, blended with soy milk for a soft, velvety base and finished with fresh, vibrant accents.

Wild Spring Soup with wild garlic oil topping

Watch this recipe in the video

Ingredients

• Soup

• 1 onion, chopped

• Olive oil

• 400–500 ml vegetable broth

• 250 ml soy milk

• Wild greens (total: 50–70 g)

• blood sorrel

• sorrel

• nettle

• dandelion

• burnet (Pimpinella)

• ground elder (Giersch)

• Salt & pepper

• 1–2 tbsp flour or starch (optional, for thickening)

• Optional topping

• Soy yogurt

• Wild garlic oil

• Wild garlic buds

Instructions

1. Sauté the chopped onion in olive oil until soft and fragrant.

2. Add the wild greens and briefly toss them in the pan until just wilted.

3. If a thicker consistency is desired, stir in flour or starch until the greens are evenly coated.

4. Pour in the vegetable broth and bring to a gentle simmer.

5. Season with salt and pepper, then add the soy milk and blend until smooth.

6. Let the soup gently simmer for a few minutes until velvety and cohesive, then adjust seasoning to taste.

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