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+ servings

Leek Wild Garlic Soup

Course Side Dish
Cuisine Swiss
Keyword soup, spring recipes, vegan, wild garlic
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
Author Velvet & Vinegar


  • 300 g leek organic
  • 250 g water
  • 1/2-1 vegetable stock cube optional, organic
  • 100 ml soy cream or other vegetable cream of your choice organic
  • 20 g wild garlic organic
  • salt & coloured pepper to taste organic


  1. Rinse leek and wild garlic under running water
  2. Cut leeks into rings and cook in water for 10 to 15 minutes. If you like add a little bouillon.
  3. Put the leek in a blender, add 250ml of the cooking water, soy cream and wild garlic and puree until a homogeneous soup is obtained.
  4. Heat again on low heat for 2 to 3 minutes and let simmer. If the soup is too thick for you, add a little more of the cooking water until it has the desired consistency.