Vegan Wild Garlic Soup with Bacon Parsley Pinwheels
Spice up your spring with a comforting vegan wild garlic soup. This creamy and flavorful dish features robust aromatics that will fill the air, not to mention it's served alongside crunchy vegan bacon parsley pinwheels for an indulgent meal!
Servings 2 Portions
Equipment
Ingredients
Soup:
- 1 small onion
- 300 ml white wine
- 1 bunch of wild garlic or garlic chives or 3 tablespoon dried wild garlic
- 40 g cashews soaked
- 500 ml vegetable broth
- ½ lemon juice and zest
- 1 tablespoon nutritional yeast
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt & pepper to taste
Pinwheels
- 1 pck. Filo pastry puff pastry or pizza dough
- ¼ cup coconut bacon
- 4 stalks of parsley chopped
- 1 tablespoon Water
- 1 shallot
Instructions
Soup:
- Finely dice the onion and fry in a saucepan with 2 tablespoons of water. When necessary, add a tablespoon water occasionally.
- 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. Or roll out your pizza dough.
- Then sprinkle with coconut bacon, onion, and parsley. And roll up. Now cut into 1 cm thick rolls and coat with water if necessary. And bake on a baking paper at 390 °F (200 °C) until they have reached the desired brown color.