Here is a wonderful Spring soup to brighten your day....

For the soup

500g of new potatoes, steamed until tender then peeled
1/2 large white onion
1/2 fennel, finely sliced
1 leek, finely sliced
1 celery stick, finely sliced
2 garlic cloves, finely sliced
40g of ginger, finely chopped
1 tsp black onion seeds
130g of wild garlic, separated into stalks and leaves (both finely chopped)
1l vegetable stock, to cover
flaky sea salt

For the marinated feta

300g of feta, cut into 1cm cubes
150ml of extra virgin olive oil
10 curry leaves
1/2 tsp fennel seeds
1/2 tsp caraway seeds
1/2 tsp black mustard seeds
1/2 tsp Urfa chilli flakes
6 basil leaves, shredded

To serve
black onion seeds
wild garlic flowers


1. To begin, make the marinated feta. Place 100ml of the oil in a small pan over a moderate heat and add the curry leaves and dry spices. Fry for a minute or 2 until aromatic, then remove from the heat and leave to cool

2. Pour the cooled spiced oil over the feta along with the remaining 50ml oil and the basil leaves. Gently toss the feta in the oil then refrigerate in an airtight container until ready to use

3. To make the wild garlic soup, sauté the onion, fennel, celery, leek, garlic and ginger in a large pan until soft. Add the wild garlic stalks and cook for a further 5 minutes

4. Add the potatoes and onion seeds, cover with vegetable stock and allow to gently simmer for 20 minutes

5. Remove from the heat, add the wild garlic leaves and stir well. Add the soup to the Vitamix and secure the lid. Select Variable 1, switch the machine to Start and slowly increase the speed to Variable 10. Blend until smooth and season to taste

6. To serve, divide the soup between bowls and crumble over the marinated feta. Sprinkle over a few black onion seeds and garnish with wild garlic flowers

Recipe link below