- A bunch of salad onions
- 1 carrot
- 1 celery stick
- 2 garlic cloves
- 300g potatoes
- 1 tbsp Dijon mustard
- A handful of wild garlic
- 1 vegetable stock cube
- 1/2 tbsp olive oil
- Sea salt and freshly ground black pepper
- 700 ml boiling water
Trim the rooty ends from your salad onions. Thinly slice the whites and light green. Save the darker green bits for the end.
Peel or scrub your carrot. Finely dice. Clean your celery. Finely dice. Peel and finely chop your garlic.
Get a large pot hot. Add 1/2 tbsp of oil. Swirl in your veg with a pinch of salt and pepper. Lower heat. Sizzle till the veg is just softened.
Slice your spuds into 1 cm thick rounds. Fold them and the mustard through the softened veg. Sizzle a moment. Add the water and crumble in the stock cube. Bring to the boil. Lower heat. Simmer for 10 mins or till the potatoes are tender right the way through.
Thinly slice the reserved spring onion greens and add to the soup. Finely shred the wild garlic leaves and add to the soup right before serving. Taste and adjust the seasoning.
Wild about garlic
Wild garlic is a special spring treat that our Georgie and Martin foraged for you in [insert county]. It grows wild and Martin is lucky enough to have it springing up in his garden, so he's sharing with you.