This creamy, vegan wild garlic soup with the bursting flavor of wild garlic, the creamy cashew base and the tangy coconut-bacon parsley pinwheels made from filo pastry makes this soup into an irresistible dish. As an appetizer for your next party, or served as a main course, this is the eye-catcher of the evening.
vegan | vegetarian | whole foods | plant-based | sugar-free | milk-free | lactose-free
If the wild garlic season is coming to an end, what can you use for the vegan wild garlic soup?
If you are like me and you love the wild garlic with the fine taste of garlic, then I have an alternative for you, with which you can enjoy this delicious soup all year round. Just make a vegan garlic chive soup with the vegan wild garlic soup recipe and you'll be astonished by how deliciously this vegan soup tastes. Now I would like to know, what are your favorite herbs to cook with?
How does the vegan wild garlic soup comes so creamy?
As you've probably already seen in my other recipes, we vegans, or those who do not consume animal products, can enjoy creamy dishes like this vegan wild garlic soup. This requires absolutely no cream or anything alike. What you need for a creamy dish is cashews, which simply create an incredible creaminess when heated or just coconut milk. And those who want it even creamier, just use the solid part of the coconut milk, the so-called coconut cream. And that's how quickly you can create a creamy dish like this vegan wild garlic soup.
This vegan wild garlic soup is:
- a quick comfort meal
- a real taste experience
- approved by my grandparents
- very easy to prepare
If you like this vegan wild garlic soup, take a look at the following soups:
Have you tried the recipe?
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Creamy, vegan wild garlic soup (garlic chives) with coconut-bacon, parsley Pinwheels
This creamy, vegan wild garlic soup with the bursting flavor of wild garlic, the creamy cashew base and the tangy coconut-bacon parsley pinwheels made from filo pastry makes this soup into an irresistible dish. As an appetizer for your next party, or served as a main course, this is the eye-catcher of the evening. vegan | vegetarian | whole foods | plant-based | sugar-free | milk-free | lactose-free
Ingredients
Soup:
- 1 small onion
- 300 ml white wine
- 1 bunch of wild garlic or garlic chives
- 40 g cashews, soaked
- 500 ml vegetable broth
- ½ lemon, the juice of it
- 1 tbsp yeast flakes
- ½ tsp basil
- ½ tsp oregano
- Salt & pepper to taste
Pinwheels
- 1 pck. Filo pastry or puff pastry
- ¼ cup coconut bacon, recipe can be found here
- 4 stalks of parsley
- 1 tbsp Aquafaba or water
- 1 shallot
Instructions
Soup:
- finely dice the onion and fry in a saucepan with 2 tablespoons of water. When necessary, add a tbsp water every now and then.
- Deglaze with white wine. Add some white wine until it is overcooked and continue until it is completely used up.
- Now mix the soaked cashews with the vegetable broth in a high-speed blender and blend until super creamy.
- Add the cashew cream to the onions and stir in the chopped wild garlic or garlic chives, spices and lemon juice. Bring to a boil and season to taste. If the soup is too thick for you, just add a little more water or if it is too thin for you, just let simmer a bit more.
Pinwheels:
- Coat 3-4 sheets of filo dough with water and place on top of each other.
- Then sprinkle with coconut bacon, onion, and parsley. And roll up. Now cut into 1 cm thick rolls and coat with auqafaba or water if necessary. And bake on a baking paper at 200°C (390°F) until they have reached the desired brown color.
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