The idea of this soup came out when my friend who loves cashew “cheese” with wild garlic said: “It should be a soup!”.
So I decided to make it. But cashews and ramsons are not good base for the soup. Green peas came to the rescue. I also added a leek and lime juice.
As a result we have delicious, creamy in taste and in colour soup, perfect for spring.
When I made this cream for the first time, I used about 15 leaves of wild garlic. But I strongly recommend to add more- 20 or even more. The ramsons gives this refreshing, a little spicy taste. And it fits perfectly with lime juice.
Use it chopped to garnish and don’t forget about olive oil to finish the dish before serving.
450g green peas*
1 medium leek (white part)
2 tbsp canola oil
1 cup cashews (120g)
15-20 ramsons leaves**
juice from 1 lime
1 liter of vegetable broth
* you can use fresh or frozen one
** add gradually, you can add even more than 20 if you want
1. Heat the canola oil in the frying pan. Add leek cut into half-moons. Fry until soft.
2. In a large pot, brig a broth to a boil. Add cashews and peas and cook for about 8 minutes. Add the leek and cook for another 1 minute.
3. Turn the heat off and add chopped wild garlic. Blend until smooth and creamy. Add more water if the soup is too thick. Add the juice from 1 lime. Season with salt and pepper. Serve with chopped ramsons and olive oil.
protein: 68 g; fat: 82 g; carbohydrates: 131 g, dietary fibre: 32,5 g;
iron: 21 mg; calcium: 242 mg; zinc: 9,6 mg
protein: 13,7 g; fat: 16,4 g; carbohydrates: 26 g, dietary fibre: 6,5 g;
iron: 4,2 mg; calcium: 48,4 mg; zinc: 1,9 mg