As Wild Garlic is back in season we thought we would give you the recipe again for one of our all time favourite soups (can be frozen) which is great for boosting the immune system.
1 tbsp sunflower oil
4 medium shallots (peeled and chopped finely)
1 medium sweet potato (peeled and diced)
700ml vegetable stock
1tbsp Squeeze Wheatgrass Juice
4 tbsp natural creme fraiche
200g Wild Garlic
Heat the sunflower oil in a medium saucepan over a low heat, add the shallots and a teaspoon of water and allow shallots to soften. Add the diced sweet potato and saute for 5 minutes, then pour in the hot vegetable stock. Bring to the boil and simmer for about 15 minutes until the sweet potato softens.
Meanwhile mix the wheatgrass juice and the creme fraiche together in a small bowl.
Remove the pan from heat. Pour mixture into a blender or food processor and blitz until smooth. Add the wild garlic leaves and blitz again until smooth. Season to taste. Pour into bowls and swirl one tablespoon of the creme fraiche/wheatgrass mix into each portion.